Cincinnati Chili

Cincinnati Chili is served like a sauce over cooked pasta, and then topped with onion and cheese.

Serves: 8Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 2 lbs. lean ground beef
  • 3 large yellow onions, diced
  • 3 cloves garlic, minced
  • 1 can (16 oz.) tomato sauce
  • 1 cup beef broth
  • 2 Tbsp. chili powder
  • 2 Tbsp. semisweet chocolate chips
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. honey
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. ground cumin
  • ½ tsp. ground cardamom
  • ¼ tsp. ground cloves
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 2 cans (16 oz.) kidney beans, rinsed and drained
  • 1 lb. spaghetti, cooked and drained
  • 4 cups Cheddar cheese, shredded
  • 1 cup oyster crackers

Directions

  • Add the ground beef and ¾ of the diced onion to a 4½-quart Dutch oven over medium-high heat; stir-fry until the beef is browned and the onion is transparent. Drain off and discard any excess fat. Stir in the garlic and stir-fry for 30 seconds. Add the tomato sauce, broth, chili powder, chocolate chips, vinegar, honey, pumpkin pie spice, cumin, cardamom, cloves, salt, and pepper; mix well. Bring to a simmer; lower the heat to maintain the simmer, and cook for at least 30 minutes to let the flavors mix. Shortly before serving, heat the kidney beans in a pot and cook until they’re heated through.
  • When you are ready to serve pour the sauce over the pasta and top with shredded cheese, beans, and diced onions. Serve with crackers on the side.

Recipe Information

Serves: 8

Ingredients

  • 2 lbs. lean ground beef
  • 3 large yellow onions, diced
  • 3 cloves garlic, minced
  • 1 can (16 oz.) tomato sauce
  • 1 cup beef broth
  • 2 Tbsp. chili powder
  • 2 Tbsp. semisweet chocolate chips
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. honey
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. ground cumin
  • ½ tsp. ground cardamom
  • ¼ tsp. ground cloves
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 2 cans (16 oz.) kidney beans, rinsed and drained
  • 1 lb. spaghetti, cooked and drained
  • 4 cups Cheddar cheese, shredded
  • 1 cup oyster crackers

Directions

  • Add the ground beef and ¾ of the diced onion to a 4½-quart Dutch oven over medium-high heat; stir-fry until the beef is browned and the onion is transparent. Drain off and discard any excess fat. Stir in the garlic and stir-fry for 30 seconds. Add the tomato sauce, broth, chili powder, chocolate chips, vinegar, honey, pumpkin pie spice, cumin, cardamom, cloves, salt, and pepper; mix well. Bring to a simmer; lower the heat to maintain the simmer, and cook for at least 30 minutes to let the flavors mix. Shortly before serving, heat the kidney beans in a pot and cook until they’re heated through.
  • When you are ready to serve pour the sauce over the pasta and top with shredded cheese, beans, and diced onions. Serve with crackers on the side.

Nutrition Information

Nutrition Information
Amount per serving
Calories870
Total Fat38g
Saturated Fat18g
Cholesterol130mg
Sodium1380mg
Total Carbohydrate81g
Dietary Fiber10g
Sugars12g
Protein51g