Thursday, March 7, 2013

chili night two

Last night I made a big pot of chili and we had Coney Island Style hot dogs. In an attempt to not get sick of leftovers, I decided ahead of time to make the chili bean-less and to plan two meals using the same pot of chili. The second meal is Cincinnati Style Chili- a style of chili that is bean-less and spiced with cinnamon, allspice, clove or chocolate. The chili is generally served over hot dogs or Skyline style- over spaghetti. When served over spaghetti noodles, you have 6 options for service:
Bowl- Chili in a bowl
2 Way- Chili and spaghetti
3 Way- Chili, spaghetti and cheese
4 Way- Chili, spaghetti, cheese and onions
5 Way- Chili, spaghetti, cheese, onions and beans
I went with the 4 way tonight.
Because the chili was already cooked, it really didn't take much to put it all together. One key though is to make sure that after your noodles are boiled, you drain the properly. I always throw my noodles back into the warm pot on low heat for a minute or two, stirring constantly to cook off any excess moisture that may be on them (I do the same thing with potatoes when I'm making mashers).
When I reheated the chili, I made sure to make is Cincinnati Style by adding cinnamon and allspice. From here's you just use the same shredded cheese and minced onions that topped the Coney Island Style hot dogs from the night before. Voila!
Cincinnati Style Chili
1/2 lb spaghetti noodles
2 cups shredded cheddar cheese
1/2 cup chopped onions
Leftover Coney Island Style chili
1/2 tsp cinnamon
1/4 tsp allspice

Boil spaghetti noodles until al dente. Drain and dry noodles. When noodles are cooking, reheat leftover Coney Island Style chili. Add cinnamon and allspice. Nest noodles in bowl on on plate. Top with chili, shredded cheese and onions. Enjoy!