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
- 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
- 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.