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Cincinnati Chili (meat and vegetarian versions)

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Meat version
3/4 c elan ground beef
1 cup diced onion
1 clove garlic, pressed
1 15 oz can lower-sodium tomato sauce
1 1/2 cups water
2 tsp unsweetened cocoa
1 1/2 tsp chili powder
1/2 tsp salt
1/4 tsp ground allspice
1/4 tasp ground cinnamon
1/4 tp ground cumin
1/8 tsp ground red pepper, or to taste
1 1/2 tsp cider vinegar
6 oz dry spaghetti, cooked according to pkg directions
1 15 oz can red kidney beans, heated
chopped onion (for garnish)
1/2 cup shredded Cheddar cheese (for garnish)

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Ingredients

  • 3/4 lb lean ground beef
  • 1 cup diced onion
  • 1 garlic clover, pressed
  • 1 15 oz can lower-sodium tomato sauce
  • 1 1/2 cups water
  • 2 tsp unsweetened cocoa
  • 1 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cumin
  • 1/8 tsp red pepper (or to taste)
  • 1 1/2 tsp cider vinegar
  • 6 oz dry spaghetti, cooked per pkg directions (3 cups cooked)
  • 1 15 oz can red kidney beans, heated
  • Chopped onion (for garnish)
  • 1/2 cup Cheddar cheese (for garnish

Details

Servings 4

Preparation

Step 1

1. Crumble beef into large, non-stick skillet and cook over medium-high heat. Add diced onion; cook, mixing with a large spoon to break up meat, until beef is brown. Add garlic and tomato sauce, water, cocoa, chili powder, salt, allspice, cinnamon, cumin, red pepper and vinegar. Bring to a summer, reduce heat and simmer slowly, uncovered for one hour.

Stire occasionallyt and add more water as necessary to make consistency of a meat sauce.

Spoon sauce over cooked spaghetti, top with beans, onions and cheese. Serve with oyster crackers.

510 calories per serving; 16 gms fat; 39 grms protein, 52 grms carbs, 8 grams fiber 780 mg sodium.

To make this a vegetarian dish, replace ground beef with black beans, northern beans, lima beans -- any combination of beans that you like (about 3-4 cups).

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