Cincinnati Chili Revisited

September 25, 2018

Cincinnati Chili Revisited

In Greece we have a dish similar to an Italian bolognese, made with ground beef, onions, tomatoes, herbs and spices, all simmered together, and then mixed with pasta and topped with a hard Greek cheese called kefolotíri. Decades ago, Greek immigrants brought makarónia me kimá to Cincinnati, where I now live, and it was transformed into the famous Skyline Chili, a staple of Cincinnati still today and a must-taste when you visit.  I wouldn’t dare claim to replicate their recipe, but I was inspired to go for a lighter version of this homestyle classic with our newly-arrived products.  Sparoza’s fragrant cooking blend, with real orange zest, brings the memory of those original eastern spices, and Agrozimi’s rich egg noodles hold the sauce beautifully for a not-too-heavy fall comfort food (I admit to leaving out the oyster crackers and kidney beans!).  The secret is to slowly simmer - the longer you simmer, the more the flavors will develop.


1 lb ground bison or ground beef

2 lbs of tomatoes, chopped or pureed

1 onion finely chopped

3 tbsp olive oil

2 tsp SPAROZA’s cooking blend with spices and orange zest

Salt and pepper to taste

1 package of Agrozimi hylopítes or pasta of your choice


Warm the olive oil in a medium-sized pan on high heat. 

Add the ground meat and cook until browned.

Add the onion and SPAROZA’s cooking blend and continue to cook until onion becomes translucent. 

Add the tomatoes, salt and pepper; bring to a boil and then lower the heat to medium-low.  Let the sauce simmer slowly for at least an hour.

In the meantime, cook the hylopítes according to the package instructions, drain and mix with a little extra virgin olive oil and set aside.

When your sauce is ready, pour over the pasta, top with shredded cheese of your choice and ENJOY!

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