Bob's Big Boy Spaghetti & Chili

jeffg · Mar 15, 2014

It was one of my favorites as a kid, and for years I've been trying to find a copycat recipe for the chili. If anyone knows of one please share.

Used to have mine with American cheese on top, no onions.

The closest in taste I've found is Campbell's Chunky Roadhouse Chili, but it's not quite the same and contains beans (Bob's doesn't).

Thanks all!

countryford · Mar 16, 2014

Did you try and go to Bob's Big Boys and order it? You might ask them about the recipe.

jeffg · Mar 16, 2014

You gotta be kidding. I've been asking their restaurants and corporate HQ for this recipe for over 30 years.

Also going is much easier said than done -- the closest one to our current house is ~400 miles away in Burbank.

countryford · Mar 16, 2014

Ya. That would be a bit of a drive.

appnut · Mar 16, 2014

I found a few copycat recipes on various sites, but they all had beans in the recipe.

countryford · Mar 16, 2014

How about this?

 

<h6>Ingredients</h6>
 

<ul type="disc">
 
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in;">2 pounds [COLOR=#0000ff; font-family: Calibri; font-size: small]ground beef[/COLOR], (80/20 lean muscle to fat ratio)</li>
 
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in;">1 onion, finely diced</li>
 
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in;">2 1/2 teaspoons ground cinnamon</li>
 
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in;">2 1/2 teaspoons ground cloves</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in;">2 1/2 teaspoons ground cumin</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in;">2 1/2 teaspoons powdered ginger</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in;">2 1/2 teaspoons dry mustard</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in;">1 teaspoon freshly grated nutmeg</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in;">1/2 teaspoon kosher salt</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in;">3/4 teaspoon [COLOR=#0000ff; font-family: Calibri; font-size: small]cocoa powder[/COLOR]</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in;">1 1/2 cups [COLOR=#0000ff; font-family: Calibri; font-size: small]tomato sauce[/COLOR]</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in;">4 cups low-sodium beef stock</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in;">2 tablespoons [COLOR=#0000ff; font-family: Calibri; font-size: small]apple cider vinegar[/COLOR]</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in;">2 tablespoons Worcestershire sauce</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in;">1 pound bucatini noodles, boiled in salted water, drained</li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list .5in;">1/4 cup freshly grated [COLOR=#0000ff; font-family: Calibri; font-size: small]Parmigiano-Reggiano[/COLOR]</li>
</ul>

<h6>Directions</h6>

In a large saute pan over medium heat, brown the ground beef while breaking the mass into smaller pieces. While the meat is cooking and still a little pink, add the onion and saute until the beef is fully cooked and the onion turns translucent. Drain all of the fat from the pan. Add all the dry spices and cook for 2 to 3 minutes more, then stir in the tomato sauce. Once combined, incorporate the [COLOR=#0000ff; font-size: small]beef stock[/COLOR], vinegar and [COLOR=#0000ff; font-size: small]Worcestershire sauce[/COLOR]. Bring to a simmer and cook for 1 hour. Put the cooked bucatini in a serving bowl and add the meat sauce. Garnish with Parmigiano-Reggiano and serve.

Chef s notes: Traditionally this is Cincinnati Chili, although I grew up with it as "Farmer's Market Spaghetti" that my Grandmother discovered at the 1933 World's Fair. I deemed it Weird Spaghetti as a child, but "Good weird! A family favorite, we enjoy with just pasta and cheese.

jeffg · Mar 16, 2014

Thanks. We'll give it a try. Sounds good even if it's different than Bob's.

Bob's Big Boy Spaghetti & Chili

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