Since I finally have my wi-fi back at home, I’m sharing two things.

One is some photos from our neighborhood’s Halloween celebration. We do the neighborhood thing on the Sunday before Halloween, and this year that meant right before the hurricane. The fire department brings a truck, and the kids parade through the neighborhood to the park, where we have a costume contest. Then trick or treating. Even with the iffy weather, we had about 150 kids this year. At the homestead, we have friends, neighbors, and relatives over for a party. Photos coming up right after my recipe from the party.

When you grow up in Cincinnati, you learn two things. One is how to spell Cincinnati, and the other is how to make chili. This chili is more mild than what you might find in Texas. But very flavorful and warming on a cold night.

Also unique is how it’s served. Either on a coney– mustard, hot dog, chili, shredded cheddar, and onions if you like. Or with pasta, as part of a three, four, or five way. That is:

Three Way: spaghetti, chili, cheese

Four Way: spaghetti, chili, cheese, and either beans or onions

Five Way: all of the above

I used ground turkey this year, but you can use beef, pork, lamb, whatever you want. I also made a great vegetarian version with Boca veggie crumbles. I was told by a dietician once that if you rinse the turkey with hot water after cooking, you can wash off about 90 percent of the fat. This recipe makes a lot, so be ready to freeze some for another day. Here’s the recipe:

2 pounds of ground beef, pork, lamb, etc.

1 large onion, chopped

8-10 ounces of low sodium chicken broth or vegetable broth

1 teaspoon minced garlic

40 ounces of tomato sauce

1 1/2 teaspoons vinegar

2 teaspoons Worcestershire

1 tablespoon salt

2 tablespoons chili powder

2 1/2 teaspoons ground cinnamon

1 tablespoon ground black pepper

5 tablespoons ground cumin (a lot of people think it’s the cinnamon that defines Cincinnati chili. Actually, it’s the cumin)

2 dried red peppers

Finally, take some cheesecloth and make a little sack to include 5 bay leaves and 35 whole allspice

Saute your ground meat and onions in a pan. Then put everything else in a crock pot and give it a good stir. Set the crock pot to high for about half an hour to get everything heated up, then turn it down to low for at least a couple of hours. You will love how the house smells after a while.

Total estimated carb count in each coney: 26 grams

Total estimated carb count in each 3-way, 4-way, or 5-way: 45 grams

Carb counts are estimates only. Check with a registered dietician to find out what a healthy carb count is for you.

Now for the photos… enjoy!

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  • StephenS  On October 31, 2017 at 9:40 am

    Reblogged this on Diabetes Blog – and commented:

    Keeping with my Halloween tradition, and satisfying the requests I received at our party on Sunday, here’s my five year old post revealing my Cincinnati chili recipe. Enjoy!


  • Rick Phillips  On October 31, 2017 at 10:28 am

    We call that this pure heaven here in Indianapolis. To get anything like it we need ot go to Skyline chili and hope the Hoosier cook has some Ohio roots.



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