You can’t go wrong with Cincinnati chili

Commercials or halftime show?

Manning or Newton?

Cheese and onion or oyster crackers?

Now we’re talking.

This Sunday is the largest televised sporting event of the year so far. Who has plans to attend a Super Bowl Party this weekend? What will be served? Is it a potluck? Pizza? Chili cook-off?

This week, we’ve surrounded the Farm and Dairy community with several delicious chili recipes that you can make for your Super Bowl party. Are you a chili connoisseur? I know several people who are.

Have you ever had Cincinnati chili? The first time I had it was roughly 2006 while at a friend’s house for (you guessed it) a Super Bowl party. I have to be honest, I was scared. I mean, who pairs chili with spaghetti? Ew. Those are two totally separate meals.

There were probably two dozen people at the party, and I was the only one who stuck to pizza and buffalo chicken dip. I was getting looks. “Where’s your chili, Jen?”

“Are you kidding me? Disgusting! I’m not eating that slop — it’s ruining that perfectly good bed of pasta!” I thought.

“I’m good. Thanks. though,” was what spineless me would actually respond.

I’m pretty sure the exact phrase told to me was, “If you don’t trust me on this one, we can’t be friends.”

I’m not going to lie and say that the thought didn’t cross my mind to just walk away right then and there (Just kidding, Sam, I love you). I stayed and had some Cincinnati chili topped with lots of shredded cheddar cheese and onion and oyster crackers. Oh. My. Lanta. It was delicious.

So now, it’s your turn. If you haven’t yet tried Cincinnati chili, you must. Trust me on this one or we can’t be friends.

Go make something awesome,
Jen

Cincinnati Chili

• 1 package uncooked spaghetti, broken in half
• 1-1/2 pounds lean ground beef
• 1 small onion, chopped
• 1 can (29 oz.) tomato sauce
• 1 can (14-1/2 ounces) diced tomatoes
• ½ teaspoon cinnamon
• ½ teaspoon allspice
• 1 teaspoon salt
• ½ teaspoon pepper
• 1-1/2 tablespoons chili powder
• 1 tablespoon white vinegar
• 1 clove garlic
• 3 bay leaves

Toppings:

• Shredded cheddar cheese
• Finely chopped sweet onion
• 1 can (15 oz.) kidney beans, drained, rinsed and heated
• Oyster crackers

1. Cook pasta according to directions; drain and keep warm.
2. Brown ground beef and onions in skillet over medium heat; drain fat.
3. Place in large saucepan or slow cooker and add remaining ingredients (not the toppings).
4. Cook slowly, covered for 4 to 5 hours. Remove bay leaves and garlic before serving.
5. Serve on a bed of spaghetti and top with whatever toppings you like.

Serves 6 to 8.