I haven’t made Cincinnati Chili in a long time, so Katie and I stopped in at the grocery store for ingredients today (she decided to make it too).
Cincinnati chili is not spicy hot – it has a bit of cayenne and chili powder, but it also has more delicate spices such as allspice, cloves and cinnamon. And chocolate. It’s served over spaghetti with onions, cheddar cheese and oyster crackers on top. I usually use ground turkey in place of beef, and serve it over whole wheat spaghetti.

• Snows Chili (alias Cincinnati Chili) (Hollyhocks & Radishes, Bonnie Stewart Mickelson, p.104)
• Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)

Wine: Crane Canyone 2001 Elsbree Vineyard Zinfandel (Russian River Valley, California). Just so-so.