Cincinnati Chili

11 ingredients
5 steps

Ingredients

  • 1 1/2 lbs ground chuck
  • 2 cups onions, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons chili powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 dash ground cloves
  • 4 cups tomato juice (I use Campbell's)
  • 2 (15 ounce) cans kidney beans, drained
  • 16 ounces hot cooked, drained and slightly buttered spaghetti
  • 2 cups shredded cheddar cheese

Directions

  1. 1
    Cook the beef, onions and garlic in a large (6 qt.) stockpot over medium-high heat, until the beef is well-browned, stirring frequently to break up the meat. Drain any fat.
  2. 2
    Add the chili powder, cinnamon, nutmeg and cloves. Cook and stir for 2-3 minutes.
  3. 3
    Add tomato juice and heat to a boil. Reduce heat to low and simmer for 30 minutes.
  4. 4
    Stir in beans. Cover and cook for 15 minutes on low, stirring occasionally.
  5. 5
    Serve over spaghetti and top with shredded cheddar cheese.

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