Cincinnati Chili
This Cincinnati chili recipe is comfort food at it's best! It's loaded with ground beef, onions, spices, cheddar cheese, and spaghetti.
Servings: 6
Ingredients
- 2 lbs ground beef
- 1 lb spaghetti cooked al dente
- 15 ounces tomato sauce
- 4 cups water
- 1 tablespoon tomato paste
- 1 onion finely diced
- 3 garlic cloves finely minced
- 1 tablespoon vinegar
- 2 teaspoons unsweetened cocoa powder
- 2 teaspoon granulated garlic
- 1 teaspoon oregano
- 1 teaspoon ground cinnamon
- 2 tablespoons chili powder
- 1 bay leaf
- salt and pepper to taste season generously
- Cheddar cheese, for serving
- Raw onions, for serving
- kidney beans or chili beans, for serving
Instructions
- Add the ground beef to a large skillet, break it up, and cook it until completely browned. This should take about 5-8 minutes.
- Stir in the onions and garlic and cook for 2-3 minutes.
- Add the remaining ingredients and reduce the heat to medium-low. Cook for 1 hour.
- Once the hour is up, season the chili generously with salt and pepper. Make sure to taste it before serving.
- Serve the chili over al-dente spaghetti, top it off with cheddar cheese, raw onions, and beans, and enjoy!
Notes
- If your chili thickens too much, add some of the pasta water and simmer it for a few extra minutes.
- Make sure to season the chili generously with salt and pepper once it's done cooking.
- If you want it extra spicy, add more chili powder and a dash of cayenne pepper.
- I highly recommend cooking the spaghetti until it's al dente.
Nutrition
Calories: 707kcal | Carbohydrates: 66g | Protein: 38g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 516mg | Potassium: 922mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1146IU | Vitamin C: 7mg | Calcium: 85mg | Iron: 5mg