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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (449g) Recipe makes 6 servings |
||
| Calories 322 | ||
| Calories from Fat 115 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.9g | 19% | |
| Saturated Fat 4.7g | 23% | |
| Monounsaturated Fat 5.4g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.7g | ||
| Cholesterol 51mg | 17% | |
| Sodium 1888mg | 78% | |
| Potassium 948mg | 27% | |
| Total Carbohydrate 30.2g | 10% | |
| Dietary Fiber 8.7g | 34% | |
| Sugars 7.2g | ||
| Protein 23.1g | 46% | |
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Cincinnati Chili
By: pattikay in L.A.
Sep 21, 2006
I got this recipe from a college friend who grew up right outside of Cincinnati. The original recipe calls for twice as much ground beef and no beans, but I prefer the combination. This chili has an interesting blend of flavors and you can easily adjust amounts to your liking - I tend to measure all the spices with a generous hand! Don't be afraid to make it spicy because serving it on spaghetti sort of spreads out the heat. I have also added chopped bell peppers to this to add color, with good results. This freezes well. A couple of notes - browning the ground beef ahead of time works ok, but the consistency will be much different than if you crumble the raw meat into the water at the start (chunky vs. a kind of thickened sauce consistency). Also, this will work in a crock pot, but the end result is too thin and watery for my taste.
SERVES 6 -8
Ingredients
- 1 quart water
- 1 lb raw ground beef
- 2 (14 1/2 ounce) cans kidney beans, undrained (pinto beans are fine too)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 (6 ounce) can tomato paste
- 1 1/2 tablespoons cider vinegar (red wine vinegar works too)
- 1 1/2 teaspoons worcestershire sauce
- 2 tablespoons chili powder
- 3 bay leaves
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice (I tend to use closer to a full tsp. because I love it)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- cooked spaghetti
- shredded cheddar cheese
Directions
1
Pour water into a large cooking pot (5-qt size)2
Crumble raw ground beef into water.3
Add beans, onions, garlic, tomato paste, vinegar, Worcestershire sauce and all of the spices, salt and peppers.4
Stir together and bring to a boil.5
Reduce heat to low and simmer till meat is cooked and chili is thickened, from 45 minutes to an hour and a quarter (depending on how thick you like it).6
When chili is nearly done, prepare spaghetti (as much as you need - think in terms of how much you would want if this were spaghetti sauce).7
Place drained spaghetti on plates and ladle chili over it.8
Top with shredded cheddar.
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Browse similar recipes by category
- Course > Main Dish > Chili
- Main Ingredient > Pasta, Rice & Grains > Pasta > Spaghetti
- Preparation > Time to Make > < 4 hours
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Blos
On Sep 30, 2008
This was a different, yet tasty version of chili spaghetti - My DH went back for 4ths!!!!
From: petlover
On Jul 2, 2008
Amazingly good. I made this with 1 1/2 pounds of ground beef ( that was the package which i defrosted), 1 can red kidney beans, 1 can northern beans ( all i had), dried onion ( ran out of fresh)---I cooked this all for about 2 hours until it was all cooked down and thick--served this with pasta and cheddar and dinner rolls. Awesome and delish recipe. Thanks for the great recipe- a keeper!!
From: bmxmama
On Jul 7, 2007
I had always wanted to try chili, the Cincinnati way. I was completley thrown off by crumbling the raw ground beef into the water...but I figured it was for a good 'cause. It didn't smell good to start with..just for others to know. But the end results were well worth it. I found this chili to be easy to make, and packed with flavor. I will make it again because it is so easy and my kids liked it. In the future I probably will add more chili powder and cumin and play down the allspice and cinnamon. This was a great easy dinner for kids that claimed they were "starving"! Thanks..this was made for ZWT 3.
From: Cooks4_6
On Jun 28, 2007
I purchased ingredients to make a differernt recipe for Cincinnati Chili, and when I opened the the recipe today I noticed it had to cook for over two hours; it was already 4:30. I searched and found this one and prepared it instead. I only had pinto beans on hand, and they worked great. Great reviews from my family and friends.
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