Cincinnati Chili
High Cotton Food Styling & Photography
- Yield: 6 servings
- Prep: 5 mins
- Cook: 75 mins
Serve over spaghetti or piping hot in a big bowl with crackers or tortilla chips.
Ingredients
- 3/4pound ground beef
- 1cup diced onion
- 1 garlic clove, pressed
- 1 (15-ounce) can reduced-sodium tomato sauce
- 1 1/2cups water
- 2teaspoons unsweetened cocoa
- 1 1/2teaspoons chili powder
- 1/4teaspoon ground allspice
- 1/4teaspoon ground cinnamon
- 1/4teaspoon ground cumin
- 1/8teaspoon ground red pepper, or to taste
- 1 1/2teaspoons cider vinegar
- 3cups hot cooked spaghetti (about 6 ounces dry)
- 1 (15-ounce) can red kidney beans, heated
- 1medium onion, chopped
- 1/2cup shredded Cheddar cheese
Instructions
- Crumble beef into a large, nonstick skillet and cook over medium-high heat. Add diced onion; cook, mixing with a large spoon to break up meat, until beef is browned. Add garlic, tomato sauce, water, cocoa, chili powder, allspice, cinnamon, cumin, red pepper and vinegar. Bring to a simmer, reduce heat and simmer slowly, uncovered, 1 hour. Stir occasionally and add more water as necessary to make consistency of a meat sauce.
- Spoon sauce over cooked spaghetti, top with beans, onion and cheese. Serve with oyster crackers.
Recipe by Jean Kressy
Nutritional Info *per serving
- Calories 500
- Fat 10g
- Saturated Fat 4g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 3g
- Cholesterol 45mg
- Sodium 300mg
- Potassium 760mg
- Carbohydrate 80g
- Fiber 8g
- Sugars 10g
- Protein 28g
- Trans Fat 0g
- Vitamin A 10%
- Vitamin C 25%
- Calcium 15%
- Iron 25%
