Cincinnati Chili

Name: Cincinnati Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1¼ lb Ground Beef; 1¾ cups Tomato Sauce; 2 cloves Garlic; 1 tsp Cinnamon; ¼ tsp Allspice; 1 tsp Cumin; 1 tbsp Chili Powder; 1 tbsp Cocoa Powder; 1 tbsp Worcestershire Sauce; 1 tbsp Apple Cider Vinegar; 2¾ tsp Salt; 1 Kidney Beans; 10½ oz Spaghetti; 1 Onion; 3½ oz Cheddar Cheese

By Eatpace

Cinnamon-spiced beef chili is served over spaghetti with kidney beans, raw onion and shredded cheddar. The sauce simmers while the pasta water heats, making dinner practical on a weeknight.

Total: 40 min; 10 prep · 30 cook
Serves: 4; Scale it below
Calories: 832; kcal per serving
Protein: 51g; per serving

Plan this dinner Jump to recipe

Spaghetti topped with Cincinnati chili, kidney beans, chopped onion and shredded cheddar.

40 min

Method

6 steps 10 min prep · 30 min cook

Prep

Step 1. Stir Water and Ground Beef together in a large saucepan, breaking the beef into very fine pieces.

Cook

Step 2. Stir in Tomato Sauce, Garlic, Cinnamon, Allspice, Cumin, Chili Powder, Cocoa Powder, Worcestershire Sauce, Apple Cider Vinegar and part of the Salt. Bring to a simmer over medium-high heat, stirring until the beef is finely crumbled, about 5 minutes.
Step 3. Reduce the heat to low and simmer uncovered, stirring occasionally, until the beef is cooked through and the sauce is loose but spoonable, about 20 minutes. Add a splash of water if it gets too thick.
Step 4. Meanwhile, bring a large pot of water to a boil. Add the rest of the Salt and Spaghetti; boil until tender with a little bite, about 10 minutes or as the package directs. Drain.
Step 5. Meanwhile, warm Kidney Beans in a small saucepan over medium-low heat, stirring occasionally, until hot, about 5 minutes.

Finish & serve

Step 6. Divide the spaghetti among bowls and spoon the chili and beans over it. Top with Onion and Cheddar Cheese.

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Tips

Good to know

Mixing the beef with water before heating helps give the chili its characteristic fine texture.

Good to know

Cook ground beef to an internal temperature of 160°F, checking with an instant-read thermometer.

Leftovers

Refrigerate the chili and toppings separately for up to 3 days, and reheat the chili until hot.

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