Cincinnati Chili

Name: Cincinnati Chili
Ingredients: 1 1/2 pounds 80-percent lean ground beef; One 6-ounce can tomato paste; 1 tablespoon chopped garlic; 1 tablespoon cocoa powder; 2 teaspoons chili powder; 1/2 teaspoon ground cinnamon; Kosher salt and freshly ground black pepper; One 15-ounce can low-sodium beef broth; 1 tablespoon cider vinegar; 8 ounces spaghetti, cooked according to package instructions; 1 cup shredded Cheddar; 1 cup chopped onions; One 15-ounce can red beans, drained and rinsed

13 ingredients

10 steps

Ingredients

1 1/2 pounds 80-percent lean ground beef
One 6-ounce can tomato paste
1 tablespoon chopped garlic
1 tablespoon cocoa powder
2 teaspoons chili powder
1/2 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
One 15-ounce can low-sodium beef broth
1 tablespoon cider vinegar
8 ounces spaghetti, cooked according to package instructions
1 cup shredded Cheddar
1 cup chopped onions
One 15-ounce can red beans, drained and rinsed

Directions

1

In a medium, heavy-bottomed pot over medium heat, add the ground beef.
2

Cook, breaking up any lumps, until the meat is just beginning to brown.
3

Drain off any excess oil.
4

Stir in the tomato paste and cook for 1 to 2 minutes.
5

Add the garlic, cocoa powder, chili powder and cinnamon, and stir and cook for another minute.
6

Season with salt and pepper.
7

Add the broth and vinegar, bring to a boil, cover, reduce the heat and simmer for 15 to 20 minutes.
8

Reserve 1 cup for another use, such as Round 2 Recipe Chili Tostada.
9

To serve, divide the spaghetti among 4 bowls.
10

Top with the chili and then add the cheese (3-way), onions (4-way) and beans (5-way).