Recipe: Vegetarian Cincinnati Chili

VEGETARIAN CINCINNATI CHILI

"Cincinnati chili was originally made by Greek immigrants to the city, and it's as different from Texas chili as the muddy Ohio River is from the meandering Rio Grande.

For many years, the ingredients that give this chili its distinctive flavor were kept top secret. But on one trip home, I found a postcard with a recipe and learned the secrets - cinnamon and allspice among them. Some recipes even call for a touch of cocoa or chocolate. (There are several variations on the Internet.)

Traditional Cincinnati chili is made with ground beef. But I took the postcard home and adapted the recipe for our vegetarian palates.

Cincinnatians eat their chili two ways: atop spaghetti, or atop hot dogs on buns, covered in shredded cheddar cheese. The latter concoction is known as a cheese coney." - Debbie

3 cans (6 oz. each) tomato paste
6 to 12 oz. of water (enough to keep the chili from becoming too thick, but not runny)
1 (16 ounce) can kidney beans
2 large onions, chopped
2 tablespoons cider or wine vinegar
2 tablespoons chili powder
2 cloves garlic, chopped
1 1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1 teaspoon cumin seed or ground cumin
1 teaspoon Worcestershire sauce
1 teaspoon ground black pepper
1/2 teaspoon red or chili pepper
3 large whole bay leaves
OPTIONAL:
If you're into fake meat (not everyone is) try adding 1/2 cup textured vegetable protein or other soy-based ground beef substitute

Put all ingredients together in a big pot or crockpot. Simmer 1-2 hours stovetop; 2-3 hours in a crockpot.

TO SERVE:
Serve over spaghetti with grated yellow cheese and chopped onions. Add oyster crackers if you'd like. Chili can also be served over cooked tofu dogs on a bun, again with grated cheese and chopped onions.

Source: Debbie Cafazzo to The Tacoma News Tribune, September 12th, 2007