Cincinnati Chili (meat and vegetarian versions)

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)

Cincinnati Chili (meat and vegetarian versions)
Cincinnati Chili (meat and vegetarian versions)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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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