Cincinnati Chili
- Reviews 2
Ready In: 1 hr 15 mins
Serves: 4-6
Ingredients
- 1 lb ground beef
- 1 1⁄2 cups chopped onions, divided
- 2 cloves garlic, minced
- 8 ounces tomato sauce
- 1⁄2 cup beef broth
- 1 tablespoon chili powder
- 1 tablespoon semi-sweet chocolate chips
- 1 tablespoon vinegar
- 1 tablespoon honey
- 1 1⁄2 teaspoons pumpkin pie spice
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon ground cardamom
- 1⁄8 teaspoon ground cloves
- 8 ounces spaghetti
- 1 (15 ounce) can kidney beans
- 8 ounces American cheese, shredded
Directions
- In a medium sized stock pot, brown ground beef, 1 cup chopped onions, and garlic; drain.
- Place meat back into stock pot and add tomato sauce, beef broth, chili powder, chocolate chips, vinegar, honey, pumpkin pie spice, cumin, cardomom and cloves.
- Bring to a boil.
- Reduce heat, cover and simmer over low heat for one hour, stirring occasionally.
- Skim off fat if necessary.
- Cook pasta and drain; keep warm.
- Heat kidney beans and drain; keep warm.
- To serve, layer on a plate as follows: Pasta, chili, beans, chopped onions, and cheese.
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