Cincinnati Chili

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Cincinnati ChiliRecipe

Photo: Iain Bagwell; Styling: Thom Driver

We add a little ground chuck to the beef mixture for extra richness.

Serves 6 (serving size: about 1 1/4 cups chili, 2 tablespoons noodles, 2 tablespoons cheese, and 2 tablespoons onion)


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2 cups water
14 ounces 90% lean ground sirloin
6 ounces 80% lean ground chuck
1 1/2 cups finely chopped sweet onion
2 teaspoons cider vinegar, divided
1 1/2 teaspoons Worcestershire sauce
1 1/2 tablespoons smoked sweet paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 1/4 teaspoons kosher salt
1/2 teaspoon ground red pepper
1/2 ounce bittersweet chocolate, finely chopped
3 garlic cloves, crushed
1 (15-ounce) can unsalted tomato sauce (such as Muir Glen)
1 (15-ounce) can unsalted kidney beans, rinsed and drained
1 cup cooked bucatini pasta or spaghetti (about 2 ounces uncooked)
1/4 cup water
1/2 teaspoon canola oil
3 ounces reduced-fat cheddar cheese, finely shredded (about 3/4 cup)
3/4 cup finely chopped white onion


Hands-on: 40 Minutes
Total: 2 Hours, 40 Minutes

1. Bring 2 cups water to a boil in a large Dutch oven. Reduce heat to a simmer. Add beef, stirring to crumble. Stir in sweet onion, 1 teaspoon vinegar, Worcestershire sauce, and next 9 ingredients (through tomato sauce). Return to a simmer. Partially cover, and cook 2 hours, stirring occasionally. Stir in kidney beans; cook 5 minutes. Remove from heat; stir in remaining 1 teaspoon vinegar.

2. Combine cooked pasta, 1/4 cup water, and oil in a large nonstick skillet over medium-high heat. Cook until water evaporates and pasta is lightly browned, stirring occasionally (about 12 minutes). Coarsely chop noodles. Serve chili with pasta, cheese, and white onion.

Created date

August 2015

Nutritional Information

Calories 352
Fat 15.2 g
Satfat 6.2 g
Monofat 5.8 g
Polyfat 0.8 g
Protein 27 g
Carbohydrate 27 g
Fiber 7 g
Cholesterol 66 mg
Iron 4 mg
Sodium 581 mg
Calcium 133 mg