This is a recipe from Terry offered up by a member of our momscooking discussion group for our ChiliUSA collection. Terry developed this recipe in the Cincy Ohio area. It started as a regional favorite spread on top of spaghetti topped with cheddar cheese and then Terry came up with this version which is a great change of pace from the regular "skettie".

Terry says:

Here is the recipe that we were talking about. The first time we ate this we bought it in a freezer tub from the grocery store. Mind you, that all over Cincy, Ohio, there are restaurants who main cuisine is this style chili. The picture on it showed it served over a bed of spaghetti topped with cheddar cheese. When I opened it I noticed there were no beans in it. And it was really saucy, almost soupy. But I cooked up the pasta, heated the chili and put all the fixin's on the table. It was love at first bite!!!! To economize (the little tub of it costs around $4-$5 and served only 4 people), and still enjoy our new favorite dish....which is still an all around fave in our family 7 yrs. later, we make it ourselves. I collected several recipes from the Cincy Ohio area, and compiled them, played around and came up with this version which we liked the best, and tasted almost identical to the one we first tried. We still eat regular "skettie", but this is a nice change of pace. I haven't done it yet, but think it would also make good sauce for lasagna if you substitute cheddar or Colby/jack for the mozzarella and parmesan. I hope you love this as much as we do. Enjoy!

Terry's Healthy Cincinnati Style Chili
Serves 8-10

What you need:

• 2 lbs. ground meat
  (beef, turkey, chicken, deer....) or 1lb. ground meat
• 1 cup TVP reconstituted, or 2 C TVP reconstituted or any other meat alternative equivalent to 2 lbs ground meat.
• 3-4 med. - large onions finely chopped, or 5 T minced dry onions (fresh ones are better)
• 1 heaping tsp. minced or chopped garlic, or equivalent amount of garlic pwd. or 2 garlic cloves chopped
• 1& 1/2 T cider or red wine vinegar
• 1 14-16oz. can chopped tomatoes
• 2 14-16oz can tomato sauce
• 5-7 bay leaves
• 1 tsp. red pepper or cayenne
• 4 tsp. chili powder
• 2 tsp. cinnamon
• 1 & 1/2 tsp. allspice
• 2 tsp. salt.
• 2C water for crock pot, 2 Qts. water for stove top.

What you do:

1. Do NOT brown the meat. Combine all ingredients. Cook 6-8 hrs. in crock pot, or simmer 3-4 hrs. stovetop. We like to make it a day ahead then skim off the fat, and reheat it in the crock pot.
2. Serve over hot "skettie" tossed w/basil to taste. Top with chili, shredded cheese, chopped onion, and if desired cooked beans of choice.
3. Serve with salad, corm bread or garlic bread are equally good.
4. For thicker consistency add 3oz can tomato paste.
5. This freezes really well, and actually tastes better. the flavors blend better I guess.
6. Left-overs, IF you have any, are especially good on hot dogs with onions, mustard, and ketchup. Or over baked potatoes.

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