Anne’s husband grew up eating Cincinnati chili when he visited with his grandparents. Anne created this recipe with Beyond Beef so they can give him a nostalgic taste of childhood without cooking meat (because Anne doesn’t enjoy cooking meat). Like any recipe on our blog, this one is an interpretation. We add mushrooms and beans because we like the way the chili tastes with those additions. This recipe can be made without those ingredients if you do not enjoy them. A signature part of the Cincinnati chili from John’s childhood is that it was served with spaghetti and oyster crackers, and if gluten is not a problem for you, we invite you to try it with both. If not, the pasta can be replaced with a gluten-free pasta.
Serves: 4
Time: 1 hr (30 minute active time)
Ingredients
1 13.5oz can kidney beans, drained
1 13.5 oz can of water
8 oz cremini or baby bella mushrooms
1 small onion, chopped
4 cloves garlic, finely chopped
1/2 tsp cumin
1/8 tsp cloves
1/2 tsp paprika
1/2 tsp salt
1 box of spaghetti (gluten-free option)
oyster crackers (omit for gluten-free option)
For the sauce:
3 tbsp liquid from pickled banana peppers
1 13.5 oz can tomatoes
1/2 tbsp sugar
1/4 tsp oregano
1 tsp cocoa powder
For the beef:
1/2 block Beyond Beef
1 1/2 tsp salt
1/2 tsp cumin
1/2 tsp garlic powder
1/8 tsp cayenne
1/2 tsp taco mix
Heat a large pot. Once hot, add 1/2 block of Beyond Beef (this has oil in it, so you don’t need to add oil). Stir to break beef into small crumbles. Continue cooking for about 10 minutes, stirring regularly. Add the “for the beef” seasonings and cook an additional 2 minutes or until the beef is golden brown and still has some moisture. While this is cooking, thinly slice your mushrooms and chop the onions and garlic.
Set the beef aside and add some oil to the pan. Once the oil heats up add the mushrooms and onions and cook these on a low heat stirring frequently. While these are cooking, put all of the “for the sauce” ingredients in a blender and blend until smooth. Once the mushrooms have released their liquid and the onions are slightly translucent add the garlic, 1/2 tsp cumin, 1/8 tsp cloves, 1/2 tsp paprika and 1/2 tsp of salt to the pan. Cook for one more minute, being careful not to burn the spices. Add the sauce to the pan along with a can full of water (you can use this water to clean out your tomato can) and simmer this stirring frequently until it reduces by half, about half an hour.
Meanwhile boil a large pot of salty water. The water should taste about as salty as seawater so that the spaghetti soaks in the water and is perfectly salted when done. Don’t worry if these feels like a lot of salt; you will be draining the water. Once the water is boiling add a box of spaghetti and cook according to the package directions.
Once the sauce has reduced add the Beyond Beef crumbles and the drained beans. Cook another 15 minutes allowing flavors to meld. Serve over cooked spaghetti, optionally garnish with oyster crackers.
Enjoy!
