Nathan, I love the show and I love your style of cooking. You're flavor profile is very similar to my own, and I've made a few of your dishes so far and they've come out great.

I have one big question, though. On the Firehouse episode ("Fast, Fresh, and on a Budget", I think) you said the recipe for your Cincinnati Chili was on the website... but I don't see the recipe listed under that episode... or anywhere else for that matter. I even googled it and found nothing.

Did someone forget to put that recipe up?? and could you please share! Thanks!

Cincinnati Chili

1 ¼ lb. ground beef

3 cloves garlic, chopped
1 teaspoon chili powder

1 teaspoon ground allspice

½ teaspoon ground cinnamon

1 teaspoon ground cumin

½ teaspoon cayenne pepper

1 teaspoon Kosher salt

1.5 tablespoons unsweetened cocoa
1 – 14.5 ounce can chopped tomatoes, roasted if possible
2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1.5 tablespoons cider vinegar

2 cups vegetable stock

1 (16-ounce) package dried spaghetti pasta


In a large chef’s pan over medium-low heat, add the ground beef, garlic, chili powder, cinnamon, cumin, cayenne pepper, salt, unsweetened cocoa, tomato paste, tomatoes, Worcestershire sauce, cider vinegar, and stock all at once. Slowly simmer for 30 minutes. Traditional Cincinnati chili is simmered up to 1.5 hours. The flavors should be well balanced and the chili somewhat watery still. As the chili is thin in consistency this is where the oyster crackers come into play. Traditionally Cincinnati chili is served on oval plates.

Cook pasta in salted water until al dente (not totally soft), drain, and serve topped with the chili followed by the additional toppings.


Toppings:

Sharp cheddar cheese, grated
Kidney beans, canned, rinsed, drained, and warmed separately
Chopped onions
Oyster crackers


Chili two ways: spaghetti topped with chili
Chili three ways: Two ways plus cheddar cheese
Chili four ways: Three ways plus chopped onions
Chili five ways – ‘The Works’: Four ways plus kidney beans

Sounds Great! Especially with all those warm and aromatic spices. I'm going to try this out first chance I get. Thanks, Nathan!