Cincinnati Chili (Inspired by FOOTBALL!)

We’re well into September now, and that means it’s time for crunchy falling leaves, taking cozy sweaters out of storage, all things pumpkin spice and apple related, and…the return of FOOTBALL!

I can’t even believe I’m writing this post. If you knew me about 10 years ago, you would understand why. I was a completely different person; football did not factor into my life, except for knowing that Sunday afternoon games meant I could grocery shop in a nearly empty supermarket between 1-4pm. #heaven

Then, I met my husband. Who loves football.

LOVES IT.

As a show of good faith, I took up the torch (along with a Dallas Cowboys football jersey) early on in our relationship and started learning about this treasured national pastime. I figured if Husband could go with me to Renaissance Faires, I could watch a game or two with him.

Fast forward seven years together, and I now have the Dallas Cowboys game schedule in my planner, have been to AT&T stadium for both a game and the VIP fan tour, and am the proud co-host of a Super Bowl Party every year. Who am I?!?!

Even though football is now a part of my life, I wouldn’t necessarily call myself a “fan.” I still know next to nothing about the sport, but I do enjoy watching the games with Husband, and with family and friends that often drop by during the season.

But, I have to say, my favorite thing about football season is…wait for it… (you’re totally going to guess it) … THE FOOD.

Other than Christmas, I don’t think there’s a better time of year to stuff yourself with all things comforting and delicious than football season. It was worth diving into this world for the food alone. I have a whole rotation of recipes I like to make for game days and nights — slow cooker chicken and dumplings; apple cider stew; cheddar bay biscuits (à la Red Lobster); homemade mac and cheese.

The list could go on and on. Just like my appetite. For reals.

But I think our favorite football meal is Cincinnati Chili. We use it as our kick-off to the season every year. Why? It’s incredibly flavorful and, unlike most chilis, which I find too overpowering, Cincy chili contains cocoa powder (shaawhaaat?) and brown sugar, making it just a little bit sweet. That sweet chocolate taste blends surprisingly well with all the traditional chili spices. I’m a #1 Fan. *waves foam finger around*

I also love how you eat Cincy chili — served over a bed of pasta (squee!!!) and topped with cheese that melts onto the hot chili in an ooey-gooey mess. Of awesomeness. You also can top everything with beans and chopped onions if you want to have your chili “5-way” and be a true Cincinnatian. We usually eat it “4-way”: chili, pasta, beans, and cheese.

The traditional pasta to use in this dish is spaghetti, but I happen to think spaghetti is the messiest pasta and therefore avoid it as much as possible. I use rotini instead because it’s really great for capturing the meaty sauce and other toppings.

I have a tried-and-true Cincy chili recipe that I got from Marlene Koch’s cookbook, Eat More of What You Love. So, yes, this news gets even better — I (via Marlene) am giving you a HEALTHY version of a chili recipe! Now you can feel less guilty about going back for seconds (and thirds? maybe small thirds) of this dish.

You can check out the recipe here: http://marlenekoch.com/cincinnati-chili/

I follow the recipe as written, and this dish turns out perfectly delicious every time. The only thing I do differently is simmer the chili for about 30 minutes instead of 15-18 since we like our chili on the thicker side.

Happy football (food) season!