Prep 20 mins
Cook 1 hr
Pasta-based and cocoa infused, this Cincinnati Chili is thick, rich, and spicy.
- 2 large onions
- 1 1⁄2 lbs ground beef
- 1 garlic clove, minced
- 2 teaspoons chili powder
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon red pepper
- 1⁄2 teaspoon salt
- 1 (15 ounce) can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon vinegar
- 1 (16 ounce) package spaghetti
- 1 (15 -19 ounce) can red kidney beans, drained
- 1 cup cheddar cheese, shredded
- semisweet chocolate
- Reserve half of the diced onion for serving with chili later.
- In skillet, over high heat, cook beef, garlic, and remaining onion until all pan juices evaporate and meat is well browned, stirring often.
- Stir in chili powder, allspice, cinnamon, cumin, red pepper, and salt; cook 1 minute.
- Stir in tomato sauce, Worcestershire, vinegar, and 1/2 cup water; over high heat to boiling.
- Reduce heat to low; cover and simmer 1 hour, stirring occasionally.
- About 25 min before chili is ready, cook pasta as directed, breaking spaghetti in half before cooking; drain pasta.
- Serve spaghetti in bowls, then top with chili mixture, kidney beans, onion, and finally shredded cheddar.
This had a nice flavour to it. It was a little bit dry ... but my understanding is that Cincy chili is supposed to be that way. Next time I will add the beans during the cooking time ... again, I don't think that is "authentic" but I would prefer it that way. The instructions don't say when to add the chocolate or how much ... I used about a tablespoon of unsweetened cocoa and added it with the tomato sauce. Thanks for posting!