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    You are in: Home / Recipes / Cincinnati Chili (America's Test Kitchen) Recipe
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    Cincinnati Chili (America's Test Kitchen)

    Cincinnati Chili (America's Test Kitchen). Photo by Chef #419915

    1/1 Photo of Cincinnati Chili (America's Test Kitchen)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    DrGaellon's Note:

    From Cook's Country episode 111, "Midwestern Favorites." Use canned tomato sauce, not jarred spaghetti sauce.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Saute onion in oil until soft and edges are beginning to brown. Add garlic, tomato paste, chili powder, oregano, cinnamon, salt, pepper and allspice. Stir for about a minute until spices are fragrant.
    2. 2
      Add broth, tomato sauce, vinegar and brown sugar. Bring to a simmer, being sure to scrape up any browned bits on the bottom of the pan.
    3. 3
      Add meat to sauce. Use a potato masher to break meat up into small pieces. Simmer just 15 minutes.
    4. 4
      Serve chili over spaghetti. For "chili five ways," top with diced raw onion, rinsed and drained cannellini beans or kidney beans and shredded sharp cheddar.

    Ratings & Reviews:

    • on December 04, 2013

      35

      This is NOT the recipe from ATK. Biggest difference is that the ATK recipe calls for you to blanch the raw beef briefly in boiling water so you get the signature "strands" of beef.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 30, 2013

      55

      Thank you for posting this recipe! I've made this several times for company to rave reviews. Just be warned that Cincinnati Chili IS NOT the same as regular chili. It has a fairly strong cinnamon taste, so just be prepared. Gotta go "5 way" though: onions, cheese, and beans. My husband likes to throw a little hot sauce in there too. Also goes well on hot dogs and hamburgers.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 24, 2014

      To the reviewer who said this recipe is not from America's Test Kitchen - it IS the exact recipe from America's Test Kitchen. The raw beef is "blanched" in the chicken broth and tomato sauce.<br/><br/>I have made this recipe countless times and recipe always turns out wonderful with super soft fine meat.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Cincinnati Chili (America's Test Kitchen)

    Serving Size: 1 (248 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 250.9
     
    Calories from Fat 137
    54%
    Total Fat 15.3 g
    23%
    Saturated Fat 5.4 g
    27%
    Cholesterol 57.8 mg
    19%
    Sodium 752.2 mg
    31%
    Total Carbohydrate 10.4 g
    3%
    Dietary Fiber 2.7 g
    10%
    Sugars 5.6 g
    22%
    Protein 18.6 g
    37%

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