Cincinnati Chili

17 ingredients
9 steps

Ingredients

  • 2 lb. ground beef
  • 3 large onions, chopped (3 c.)
  • 3 cloves garlic, minced
  • 1 (15 oz.) can tomato sauce
  • 1 c. beef broth
  • 2 Tbsp. chili powder
  • 2 Tbsp. semi-sweet chocolate pieces
  • 2 Tbsp. vinegar
  • 2 Tbsp. honey
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • 1/2 tsp. ground cardamon
  • 1/4 tsp. ground cloves
  • 16 oz. fettuccine, broken into 4-inch lengths
  • 2 (15 1/2 oz.) cans kidney beans
  • 4 c. shredded American cheese (1 lb.)

Directions

  1. 1
    In 4 1/2-quart Dutch oven, cook the beef, 2 cups onion and garlic until meat is brown and onions are tender.
  2. 2
    Drain fat. Stir in remaining ingredients except fettuccine, beans and cheese. Bring to a boil; reduce heat.
  3. 3
    Cover and simmer over low heat for 1 hour.
  4. 4
    Skim off fat.
  5. 5
    Cook fettuccine; drain.
  6. 6
    Keep warm.
  7. 7
    In 2-quart saucepan, heat kidney beans; drain and keep warm.
  8. 8
    Divide fettuccine into 8 servings.
  9. 9
    Top with meat sauce, beans, remaining onions and cheese.

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