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

Comments

Follow

Get every new post delivered to your Inbox.

Join 190 other followers