Cincinnati Chili

Name: Cincinnati Chili
Ingredients: For the Chili; 4 cups water; 6 ounces tomato sauce; 3 garlic cloves, minced; 2 teaspoons ground cinnamon; 1 teaspoon ground cumin; 1 teaspoon (scant) ground allspice; 2 teaspoons cocoa powder; 1 tablespoon salt; 1/2 teaspoon ground black pepper; 2 tablespoons apple cider vinegar; Up to 1/2 teaspoon dried pepper flakes, to taste; 1 pound ground beef; For Serving; 12 ounces spaghetti; 2 cups shredded cheddar cheese; 1 medium onion, chopped; 1 1/2 cups beans, soaked and cooked

18 ingredients

4 steps

Ingredients

For the Chili
4 cups water
6 ounces tomato sauce
3 garlic cloves, minced
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1 teaspoon (scant) ground allspice
2 teaspoons cocoa powder
1 tablespoon salt
1/2 teaspoon ground black pepper
2 tablespoons apple cider vinegar
Up to 1/2 teaspoon dried pepper flakes, to taste
1 pound ground beef
For Serving
12 ounces spaghetti
2 cups shredded cheddar cheese
1 medium onion, chopped
1 1/2 cups beans, soaked and cooked

Directions

1

Combine the first 11 ingredients (through dried pepper flakes) in a large stockpot. Crumble in the ground beef.
2

Cover the pot and cook over high heat, bringing the mixture to a boil. Uncover and reduce to a simmer. Cook, stirring occasionally, for 45 minutes to an hour, or until the chili is the consistency you want.
3

While the chili cooks, prepare the rest of your toppings...cook the pasta according to package directions and shred the cheese. Heat the beans in a medium-sized skillet until warmed through. Heat the chopped onions in a small skillet over low heat until softened, about 12-15 minutes.
4

To assemble: Fill the bottom of your plate or bowl with pasta. Top with chili, followed by cheese. Finish with onions and beans, if eating a 4- or 5-way dish. Enjoy!