Cincinnati Chili
- Ready In:
- 55mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
- 907.18 g ground round or 907.18 g 95% lean ground chuck
- 2 large onions, chopped
- 3 garlic cloves, minced
- 425.24 g can tomato sauce
- 226.79 g can tomato paste
- 453.59 g can beef stock
- 141.74 g can v-8 vegetable juice
- 44.37 ml chili powder
- 29.58 ml white wine vinegar or 29.58 ml cider vinegar
- 22.18 ml cinnamon
- 14.79 ml pumpkin pie spice
- 4.92 ml salt
- 2.46 ml pepper
- 4.92 ml ground cumin
- 2.46 ml ground cardamom
- 1.23 ml ground cloves
- 2 bay leaves
- 453.59 g spaghetti, cooked and drained
- 473.18 ml shredded cheddar cheese
- 453.59 g can kidney beans, drained
- 473.18 ml chopped onions
directions
- 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.
- 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.
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RECIPE SUBMITTED BY
Epi Curious
Windermere, 48