Total Time
55mins
Prep 20 mins
Cook 35 mins

This is the real deal...lots of spices in the sauce, which is typically served over spaghetti and topped with cheddar cheese and/or onions. Great for football fare, cold winter days or just hungry appetites! Don't remember where this recipe originated...it may be yet another that is a combination of several I tried over the years.

Ingredients Nutrition

Directions

  1. In a deep stockpot or Dutch oven, combine the beef, onions and garlic. Cook over medium-high heat until the beef is brown and the onions are tender, 15 to 20 minutes. Drain off any fat and add the tomato sauce, tomato paste, beef stock, V-8 juice and remaining ingredients (not including spaghetti and other last 4 ingredients). Bring to a boil, then reduce the heat to low and simmer for 35 minutes. Skim off fat. Add the beans and simmer until heated through. Remove bay leaves.
  2. To serve, place some cooked spaghetti in a shallow bowl and top with a ladle of chili. Add cheese and/or onions and serve immediately.
Most Helpful

"It wasn't anything close to cinti chili." It was more like a cinnimon roll. I spent Almost $12 on carmondon. I'm an old man and I grew up in cinti. and have had most of all of them,Price Hill ,Norwood etc, over the years. Skyline and Empress are the best, Gold Star is right up there too.

wkeller December 25, 2008