Cincinnati Chili

By melanieroe

Prep: 20 minutes
Cook: 1-1/2 hours
Yield: 6-8 servings

Nutritional Facts
1 cup (calculated without spaghetti, cheese, sour cream, tomatoes and green onions) equals 421 calories, 16 g fat (6 g saturated fat), 75 mg cholesterol, 443 mg sodium, 38 g carbohydrate, 11 g fiber, 32 g protein.

Ingredients

• 1 pound ground beef
• 1 pound ground pork
• 4 medium onions, chopped
• 6 garlic cloves, minced
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 1 can (28 ounces) crushed tomatoes
• 1/4 cup white vinegar
• 1/4 cup baking cocoa
• 2 tablespoons chili powder
• 2 tablespoons Worcestershire sauce
• 4 teaspoons ground cinnamon
• 3 teaspoons dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons ground allspice
• 2 teaspoons hot pepper sauce
• 3 bay leaves
• 1 teaspoon sugar
• salt and pepper to taste
• hot cooked spaghetti
• shredded cheddar cheese, sour cream, chopped tomatoes, and green onions
• Sides/ Ideas: serve with breadsticks, serve on hot dogs w/ nacho cheese

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

In a Dutch oven or soup kettle, cook beef, pork, onions, and garlic over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, vinegar, cocoa, and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until heated through.

Discard bay leaves. Serve over spaghetti. Garnish with cheese, sour cream, tomatoes, and onions.