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Cincinnati Chili

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Serves 6 (serving size: about 1 1/4 cups chili, 2 tablespoons noodles, 2 tablespoons cheese, and 2 tablespoons onion)

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Rate this recipe 4.4/5 (5 Votes)
Cincinnati Chili 1 Picture

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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