Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Cincinnati Chili
Prep Time:
15
minutes
minutes
Cook Time:
45
minutes
minutes
Total Time:
1
hour
hour
Servings:
6
Servings
Author:
Nick Evans
The classic cincinnati chili made with a beef and pinto bean chili and served over spaghetti with lots of awesome toppings. A hearty winter meal!
Ingredients
Cincinnati Chili Sauce:
2
tablespoons
olive oil
1
onion
,
diced
2
cloves
garlic
,
minced
2
tablespoons
chili powder
1
tablespoon
paprika
2
teaspoons
ground cumin
1/2
teaspoon
ground coriander
1/2
teaspoon
ground allspice
Pinch
of cayenne pepper
1
pound
ground beef
1
28-ounce can
diced tomatoes
1
bay leaf
1
ounce
bittersweet chocolate
2
tablespoons
Worcestershire sauce
1
15-ounce can
pinto beans
Salt and pepper
Other ingredients:
1
pound
spaghetti
8
ounces
Shredded cheddar cheese
Scallions
Crackers
Instructions
In a medium pot, add oil over medium heat and cook onions and garlic until translucent, 3-4 minutes. Then add in all the spices and stir to combine.
Add beef to the pot and break up beef as it browns. Cook it for 5-6 minutes until it’s well browned and cooked through.
Add diced tomatoes and bay leaf and bring chili to a simmer. Turn heat down to low, cover and simmer for 15 minutes. Remove bay leaf.
Add chocolate, worcestershire sauce and drained and rinsed pinto beans to the chili. Season with salt and pepper and keep warm.
Cook spaghetti in salted boiling water until it’s al dente. Drain pasta and divide between plates.
Top each plate of spaghetti with a big heap of chili and all the toppings. Serve immediately!
Nutrition
Serving:
1
plate
|
Calories:
506
kcal
|
Carbohydrates:
19
g
|
Protein:
24
g
|
Fat:
38
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
14
g
|
Trans Fat:
1
g
|
Cholesterol:
92
mg
|
Sodium:
511
mg
|
Potassium:
501
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
1826
IU
|
Vitamin C:
4
mg
|
Calcium:
343
mg
|
Iron:
4
mg