GOOD EATS

OHIO OHIO OHIO OHIO Traditions Break out these delicious bits of regional cuisine to impress friends and relatives from across the state. GOOD EATS

CINCINNATI-STYLE CHILI

Cincinnati chili is traditionally served over spaghetti with fi nely shredded cheddar cheese, diced onions, kidney beans, and/or oyster crackers on top.

Prep: 15 minutes | Cook: 2 hours | Servings: 6 1 tablespoon vegetable oil 1 large onion, minced 2 cloves garlic, minced 3 tablespoons chili powder 1 bay leaf 1 teaspoon salt 1 teaspoon cumin 1 teaspoon cinnamon ¾ teaspoon ground allspice ¼ teaspoon ground cloves ¼ teaspoon cayenne ¼ teaspoon black pepper 12-ounce can tomato paste 28-ounce can crushed tomatoes 4 cups water 2 pounds lean ground beef 2 tablespoons Worcestershire sauce 2 tablespoons apple cider vinegar 1 ounce unsweetened chocolate In a large stockpot over medium-high heat, sauté minced onion in oil for 5 minutes. Add garlic and spices (from chili powder to black pepper), stirring until fragrant, about 2 minutes. Add tomato paste, crushed tomatoes, and 1 cup of the water. Stir and cook another 5 minutes. Add ground beef and begin to break it up into pieces. Mix in Worcestershire sauce and remaining 3 cups of water. Bring to a low boil, turn heat down to medium low, and simmer uncovered for 1½ hours, stirring occasionally. If chili gets too dry, add a bit of extra water. Lastly, add vinegar and chocolate, cooking another 20 minutes or so. Store in refrigerator for up to a week.

Per serving: 457 calories, 15 grams fat (6 grams saturated fat), 135 milligrams cholesterol, 893 milligrams sodium, 29 grams total carbohydrates, 9.5 grams fi ber, 53 grams protein.

Ohio is home to more than one kind of sauerkraut ball! Akron-style uses ham and a roux while Cincinnati-style is made with sausage and cream cheese. Alternatives to pan frying: Spray with cooking spray and fry in an air fryer at 400 F for about 5 minutes, or spray and bake in oven at 375 F for 15 to 20 minutes.

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AKRON-STYLE SAUERKRAUT BALLS

Prep: 10 minutes | Cook: 30 minutes | Servings: 6 2 tablespoons unsalted butter small onion, fi nely chopped ½ cup fl our, divided 1⁄3 cup whole milk 1 cup drained and squeezed sauerkraut, packed tight 5 ounces (1 cup) minced ham 2 tablespoons parsley fl akes 1½ teaspoons garlic powder 1 teaspoon paprika 1 teaspoon Worcestershire sauce 2 large eggs ¾ cup dry seasoned breadcrumbs 2 to 3 cups vegetable oil Russian dressing, cocktail sauce, or coarse mustard for dipping

In a medium skillet, melt butter over medium heat. Add onion and cook until golden brown, 5 to 7 minutes. Whisk in fl our and cook another minute or two, whisking constantly. Whisk in milk and let thicken a few minutes while continuing to whisk. Transfer to a medium-sized bowl and stir in the sauerkraut, ham, parsley, garlic powder, paprika, Worcestershire sauce, eggs, and ¼ cup of the bread crumbs. In a shallow bowl, place remaining ½ cup of breadcrumbs. Form sauerkraut mixture into 1½-inch balls. Roll each ball in breadcrumbs until coated. Set aside on a tray and place in fridge until ready to fry. In a large skillet, heat about a ½ inch of vegetable oil to 350 F. With tongs, carefully lower a ball into the hot oil, frying until golden brown, about a minute. Flip and fry opposite side. Remove from oil and place on paper towels to drain. Adjust temperature if needed, then continue with batches of three to fi ve balls at a time. Continually adjust temperature as needed to maintain 350 F. Serve immediately, with dipping sauce of choice. Makes approximately 15 to 28 balls.

Per serving: 253 calories, 13.5 grams fat (5 grams saturated fat), 87 milligrams cholesterol, 795 milligrams sodium, 23 grams total carbohydrates, 2.5 grams fi ber, 10 grams protein.

While you’re there, check out a video of a few of our recipes being prepared.

According to Ohio History Central, this food trend was created in Columbus by Teresa Marzetti. The Marzettis were Italian immigrants who settled in Columbus and opened an Italian restaurant, later developing a line of dressings and other foods sold in grocery stores across the country.

JOHNNY MARZETTI

Prep: 20 minutes | Cook: 30 minutes | Servings: 8 1 pound macaroni 1 tablespoon olive oil 1 medium onion, chopped 1 green pepper, chopped 8 ounces mushrooms, chopped 1 pound ground beef 1 pound Italian sausage 29-ounce can tomato sauce 14.5-ounce can petite diced tomatoes 2 cloves garlic, minced 1 tablespoon Italian seasoning 2 cups cheddar cheese, divided 2 cups Italian-blend cheese, divided

Preheat oven to 350 F. Boil macaroni according to package’s al dente directions. Drain and set aside. Heat olive oil in a large stockpot over medium heat. Add onion, green pepper, and mushrooms and sauté until soft, 5 to 7 minutes. Add ground beef and Italian sausage and sauté until cooked through. Drain off excess fat, then stir in the tomato sauce along with diced tomatoes, garlic, and Italian seasoning. Bring to a simmer, stirring occasionally, about 5 minutes, then remove from heat. Fold in macaroni and half of each of the cheeses.

Grease two 9 x 13-inch casserole dishes (or one deep casserole dish). Pour mixture into dish, level the top, and sprinkle on the remaining cheeses. Bake, covered, for 30 minutes.

Per serving: 621 calories, 23 grams fat (9 grams saturated fat), 87 milligrams cholesterol, 1,410 milligrams sodium, 59 grams total carbohydrates, 6 grams fi ber, 46 grams protein.

BLUE CHEESE CHIPS

Also referred to as “Ohio nachos,” these chips are a delicious indulgence.

Prep: 20 minutes | Cook: 5 minutes | Servings: 6 2 tablespoons salted butter ¼ cup fl our 2 cups whole milk ½ teaspoon black pepper 5 ounces crumbled blue cheese, divided 8.5 ounces kettle-style potato chips 2 tablespoons chopped scallions or chives

Melt butter in large skillet over low heat. Slowly whisk in fl our, stirring constantly for 2 minutes until a roux forms. (The raw fl our smell will have dissipated and it should smell slightly nutty.) Remove from heat and set aside. In a separate pot, bring milk just barely to a boil. Remove from heat and slowly whisk into the roux. Return skillet to medium heat and bring sauce to a boil, then simmer, whisking constantly, until it thickens. Whisk in black pepper and 2 ounces (½ cup) of the blue cheese. On a large, oven-safe tray, spread out half of the kettle chips. Pour some of the sauce across the chips, then top with some of the remaining crumbled blue cheese. Repeat with the rest of the chips, more sauce, and the remaining blue cheese (if you end up with extra sauce, eat it over pasta!). Turn oven to broil. Heat until cheese is melted and the edges begin to turn golden brown. These will heat up fast, so check every minute to prevent burning. Sprinkle with scallions and serve immediately.

Per serving: 621 calories, 23 grams fat (9 grams saturated fat), 87 milligrams cholesterol, 1,410 milligrams sodium, 59 grams total carbohydrates, 6 grams fi ber, 46 grams protein.