Cincinnati Chili

Kitchen Tested
  • Yield 6 servings
  • Prep 5 mins
  • Cook 75 mins

Chili gets a Midwestern twist with hints of spice and cocoa and lots of beans and cheese.

cincinnait_chili_2
High Cotton Food Styling & Photography

Serve over spaghetti or piping hot in a big bowl with crackers or tortilla chips.

Ingredients

3/4 pound ground beef
1 cup diced onion
1 garlic clove, pressed
1 (15-ounce) can reduced-sodium tomato sauce
1 1/2 cups water
2 teaspoons unsweetened cocoa
1 1/2 teaspoons chili powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper, or to taste
1 1/2 teaspoons cider vinegar
3 cups hot cooked spaghetti (about 6 ounces dry)
1 (15-ounce) can red kidney beans, heated
1 medium onion, chopped
1/2 cup shredded Cheddar cheese

Instructions

  1. Crumble beef into a large, nonstick skillet and cook over medium-high heat. Add diced onion; cook, mixing with a large spoon to break up meat, until beef is browned. Add garlic, tomato sauce, water, cocoa, chili powder, allspice, cinnamon, cumin, red pepper and vinegar. Bring to a simmer, reduce heat and simmer slowly, uncovered, 1 hour. Stir occasionally and add more water as necessary to make consistency of a meat sauce.
  2. Spoon sauce over cooked spaghetti, top with beans, onion and cheese. Serve with oyster crackers.

Recipe by Jean Kressy

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