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Cincinnati Chili

  • 80minutes
  • 324calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 quart water

  2. 1 lb raw ground beef

  3. 2 (14 1/2 ounce) cans kidney beans , undrained (pinto beans are fine too)

  4. 1 medium onion , chopped

  5. 3 garlic cloves , minced

  6. 1 (6 ounce) can tomato paste

  7. 1 1/2 tablespoons cider vinegar (red wine vinegar works too)

  8. 1 1/2 teaspoons Worcestershire sauce

  9. 2 tablespoons chili powder

  10. 3 bay leaves

  11. 1 teaspoon cumin

  12. 1 teaspoon cinnamon

  13. 1/2 teaspoon allspice (I tend to use closer to a full tsp. because I love it)

  14. 1 tablespoon salt

  15. 1 teaspoon black pepper

  16. 1 teaspoon crushed red pepper flakes

  17. cooked spaghetti

  18. shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. Pour water into a large cooking pot (5-qt size)

  2. Crumble raw ground beef into water.

  3. Add beans, onions, garlic, tomato paste, vinegar, Worcestershire sauce and all of the spices, salt and peppers.

  4. Stir together and bring to a boil.

  5. Reduce heat to low and simmer till meat is cooked and chili is thickened, from 45 minutes to an hour and a quarter (depending on how thick you like it).

  6. When chili is nearly done, prepare spaghetti (as much as you need - think in terms of how much you would want if this were spaghetti sauce).

  7. Place drained spaghetti on plates and ladle chili over it.

  8. Top with shredded cheddar.

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