Cincinnati Chilli

Serves 4-6 Prep Time 5 minutes   Cook Time 45 minutes   Rated:


Cincinnati Chilli was created by Macedonian immigrant restaurateurs in the 1920s as a way to get their client base to venture beyond the very ordinary, local flavours. So this ‘chilli’ was born, using Mediterranean spices. If you came across this dish you may have felt as though you were getting a poor version of a chilli, but believe me, it is very worth the tasting. I do love a lot of shredded cheese on it, so don’t be shy with it. Let it get all melty and stringy. It is so good.


Cooked spaghetti

Grated cheddar cheese

Sliced spring onion/diced onion

Red kidney beans (optional)

This recipe first appeared in Tenina's America, still available in my store for purchase and includes an e-version.

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Place onion and garlic into the Thermomix bowl and chop 3 seconds/speed 5 Scrape down sides of bowl, add oil and dry spices and cook 5 minutes/Varoma/speed 1.


Add remaining ingredients (apart from beef mince) to the Thermomix bowl.


Break up mince and place onto the tray and base of the Varoma. Place Varoma into position and cook 20 minutes/Varoma/ speed 1.


Carefully add mince to the Thermomix bowl (scrape meat juices from the lid into the Thermomix bowl). For a chunky chilli, cook a further 10 minutes/100°C/Reverse/ speed 1. Traditionally, the meat in Cincinnati Chilli is very fine. If you prefer this result, add the meat to the Thermomix bowl and cook 10 minutes/100°C/speed 3. You may also want to check consistency at the end of cooking time and carefully increase speed to 4 for a few seconds. Add beans if using and stir through with a spatula.


Serve on a bed of freshly cooked spaghetti, generously topped with grated cheese and spring onion.

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