Prep 10 mins
Cook 1 hr
I really enjoyed this chili. Not too spicy, yet a touch of sweet seasoning added.
- 1 lb lean ground beef
- 1 small onion, finely chopped
- 1 teaspoon minced garlic
- 1 cup water
- 2 (15 ounce) cans tomato sauce
- 1 tablespoon unsweetened cocoa
- 1 tablespoon Worcestershire sauce
- 1 teaspoon beef bouillon granules
- 1 teaspoon ground cinnamon
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon ground allspice
- 1⁄8 teaspoon ground cloves
- 1 (16 ounce) boxuncooked long spaghetti
- 1 (8 ounce) packageshredded sharp cheddar cheese
- 1 red onion, chopped
- In a Dutch Oven over medium-high heat, cook ground beef, stirring occasionally, until browned (4 to 5 minutes).
- Drain off fat.
- Add onion and garlic; cooking until browned (2 to 3 minutes).
- Stir in the next 11 ingredients.
- Continue cooking until mixture comes to a boil (about 4 to 5 minutes).
- Reduce heat to low, cover and cook 60 minutes; stirring occasionally.
- Meanwhile, cook spaghetti according to pkg. directions; drain.
- To serve, divide spaghetti among bowls; spoon chili mixture over the spaghetti.
- Top each bowl with desired amount of shredded cheddar cheese, and chopped red onion.
I love Cincinnati chili and this is a good one. Thanks.
Next time I'll use a dash of ground cloves instead of 1/8 tsp. The clove flavor dominated all else. Otherwise a very good recipe.
Delicious! I was a little leery of the cocoa and all the spices, but I prepared it just as posted and it was great. The long simmering period helps to mellow the spices.