Cincinnati Chili Spaghetti

Cincinnati Chili Spaghetti

2 Tbsp olive oil
1 pound hamburger*
1 onion diced*
6 oz can tomato paste*
1 cup water
1 Tbsp cider vinegar
2 tsp Worcestershire sauce
2 cloves garlic minced
1/2 ounce unsweetened chocolate
1/8 cup smoked paprika
1 tsp salt (smoked)
1 tsp cumin powder
1 tsp Cinnamon
1 tsp Chipotle powder
5 cloves
5 allspice berries
1 bay leaf

Most recipes tell you not to brown the hamburger I ignore that and saute the onions in olive oil followed by the hamburger once the onions are translucent. Once that’s done add everything else in and stir until thoroughly mixed. You might need to adjust the water content a bit in order to get it perfect. Turn the temp down once you have it steaming and put the lid on. Remember to stir often so it doesn’t burn. This is an accelerated version of the recipe I developed for the boat. It is also accelerated for home use.

This will provide four good sized servings. I probably don’t need to remind you that you add this to a nice pile of cooked pasta. Usually this is topped with Cheddar cheese shreds or eaten as just a chili. Toppings traditionally include more onions fresh, Oyster crackers, cooked beans etc.

*On the Boat or post SHTF location version:
If doing this on a boat make these changes from your dehydrated stash if you’re dipping into it. 45 minutes prior to cooking
Put ½ of a pint jar of dehydrated hamburger into two cups of water and heat gently then turn off heat. After it cools down skim off fat and set to the side. (You can cook the water out of it and reseal the remaining dried hamburger in the jar by pouring the fat into the jar.)
Add dehydrated onions 1/8th of a cup to the pot with two or three tomato balls and mix in appropriate amount of water. Do the above once or twice and you’ll have it figured out. Cpook for a while and get it steaming really good then back off on the heat and resume adding ingredients from the above list starting with the cider on down the list. Remember to check it often so the water doesn’t all get absorbed leaving you with nice layer of nonstick (except to the pan) carbon layer.

Dehydrating and canning Hamburger video link
https://rumble.com/vfit9l-dehydrating-meat-and-portable-soup.html

Dehydrating tomatoes for shelf stable storage
https://rumble.com/vfjyd9-process-tomatoes-for-shelf-stable-storage-no-canning.html

Dehydrating onions is covered in this video
https://rumble.com/vfj3dr-dehydrating-fresh-and-frozen-vegetables.html