Cincinnati Chili
- Ready In:
- 55mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
- 2 lbs ground round or 2 lbs 95% lean ground chuck
- 2 large onions, chopped
- 3 garlic cloves, minced
- 1 (15 ounce) can tomato sauce
- 1 (8 ounce) can tomato paste
- 1 (16 ounce) can beef stock
- 1 (5 ounce) can v-8 vegetable juice
- 3 tablespoons chili powder
- 2 tablespoons white wine vinegar or 2 tablespoons cider vinegar
- 1 1⁄2 tablespoons cinnamon
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground cardamom
- 1⁄4 teaspoon ground cloves
- 2 bay leaves
- 1 lb spaghetti, cooked and drained
- 2 cups shredded cheddar cheese
- 1 (16 ounce) can kidney beans, drained
- 2 cups 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