Cincinnati Chili
17 ingredients
10 steps
Ingredients
- 1 lb lean ground beef
- 1 small onion, finely chopped
- 1 teaspoon minced garlic
- 1 cup water
- 2 (15 ounce) cans tomato sauce
- 1 tablespoon unsweetened cocoa
- 1 tablespoon Worcestershire sauce
- 1 teaspoon beef bouillon granules
- 1 teaspoon ground cinnamon
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 12 teaspoon salt
- 18 teaspoon ground allspice
- 18 teaspoon ground cloves
- 1 (16 ounce) boxuncooked long spaghetti
- 1 (8 ounce) packageshredded sharp cheddar cheese
- 1 red onion, chopped
Directions
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1In a Dutch Oven over medium-high heat, cook ground beef, stirring occasionally, until browned (4 to 5 minutes).
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2Drain off fat.
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3Add onion and garlic; cooking until browned (2 to 3 minutes).
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4Stir in the next 11 ingredients.
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5Continue cooking until mixture comes to a boil (about 4 to 5 minutes).
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6Reduce heat to low, cover and cook 60 minutes; stirring occasionally.
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7Meanwhile, cook spaghetti according to pkg.
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8directions; drain.
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9To serve, divide spaghetti among bowls; spoon chili mixture over the spaghetti.
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10Top each bowl with desired amount of shredded cheddar cheese, and chopped red onion.
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