Cincinnati Chili
By á-25010
Serves 6 (serving size: about 1 1/4 cups chili, 2 tablespoons noodles, 2 tablespoons cheese, and 2 tablespoons onion)
Ingredients
- 2 cups water
- 14 ounces 90% lean ground sirloin
- 6 ounces 80% lean ground chuck
- 1 1/2 cups finely chopped sweet onion
- 2 teaspoons cider vinegar, divided
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 tablespoons smoked sweet paprika
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground allspice
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon ground red pepper
- 1/2 ounce bittersweet chocolate, finely chopped
- 3 garlic cloves, crushed
- 1 (15-ounce) can unsalted tomato sauce (such as Muir Glen)
- 1 (15-ounce) can unsalted kidney beans, rinsed and drained
- 1 cup cooked bucatini pasta or spaghetti (about 2 ounces uncooked)
- 1/4 cup water
- 1/2 teaspoon canola oil
- 3 ounces reduced-fat cheddar cheese, finely shredded (about 3/4 cup)
- 3/4 cup finely chopped white onion
Details
Servings 6
Preparation time 40mins
Cooking time 160mins
Preparation
Step 1
1. Bring 2 cups water to a boil in a large Dutch oven. Reduce heat to a simmer. Add beef, stirring to crumble. Stir in sweet onion, 1 teaspoon vinegar, Worcestershire sauce, and next 9 ingredients (through tomato sauce). Return to a simmer. Partially cover, and cook 2 hours, stirring occasionally. Stir in kidney beans; cook 5 minutes. Remove from heat; stir in remaining 1 teaspoon vinegar.
2. Combine cooked pasta, 1/4 cup water, and oil in a large nonstick skillet over medium-high heat. Cook until water evaporates and pasta is lightly browned, stirring occasionally (about 12 minutes). Coarsely chop noodles. Serve chili with pasta, cheese, and white onion.
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