Cincinnati Chili

Photo by Gary M.
Cincinnati Chili
Cincinnati Chili
Cincinnati Chili
Cincinnati Chili

PREP TIME

40

minutes

TOTAL TIME

160

minutes

SERVINGS

6

servings

PREP TIME

40

minutes

TOTAL TIME

160

minutes

SERVINGS

6

servings

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

Directions

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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