Cincinnati Chili

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 1/2 pounds 80-percent lean ground beef
  • One 6-ounce can tomato paste
  • 1 tablespoon chopped garlic
  • 1 tablespoon cocoa powder
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cinnamon
  • Kosher salt and freshly ground black pepper
  • One 15-ounce can low-sodium beef broth
  • 1 tablespoon cider vinegar
  • 8 ounces spaghetti, cooked according to package instructions
  • 1 cup shredded Cheddar
  • 1 cup chopped onions
  • One 15-ounce can red beans, drained and rinsed
Directions
  • In a medium, heavy-bottomed pot over medium heat, add the ground beef. Cook, breaking up any lumps, until the meat is just beginning to brown. Drain off any excess oil.

  • Stir in the tomato paste and cook for 1 to 2 minutes. Add the garlic, cocoa powder, chili powder and cinnamon, and stir and cook for another minute. Season with salt and pepper. Add the broth and vinegar, bring to a boil, cover, reduce the heat and simmer for 15 to 20 minutes. Reserve 1 cup for another use, such as Round 2 Recipe Chili Tostada.

  • To serve, divide the spaghetti among 4 bowls. Top with the chili and then add the cheese (3-way), onions (4-way) and beans (5-way).


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