Speedy Cincy Chili

Cooking Light
Speedy Cincy ChiliRecipe
Photo: Iain Bagwell; Styling: Ginny Branch


Cincinnati chili is a unique style that includes sweet seasonings like cinnamon and chocolate and is served over spaghetti. If you like pungent touches, you can sprinkle some chopped raw onion on top.
Serves 4


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6 ounces uncooked spaghetti
2 teaspoons olive oil
1/2 cup chopped onion
2 teaspoons minced garlic
8 ounces ground sirloin
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
3/4 cup unsalted chicken stock (such as Swanson)
1 (14.5-ounce) can unsalted diced tomatoes, undrained
1 (15-ounce) can red kidney beans, rinsed and drained
2 teaspoons red wine vinegar
2 ounces cheddar cheese, shredded (about 1/2 cup)


Hands-on: 25 Minutes
Total: 25 Minutes

1. Cook spaghetti according to package directions, omitting salt and fat. Drain.

2. While spaghetti cooks, heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic to pan; cook 2 minutes, stirring frequently. Add beef; cook 4 minutes or until browned, stirring to crumble. Add chili powder and next 5 ingredients (through cinnamon); sauté 30 seconds. Add stock and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in beans; cook 1 minute or until thoroughly heated. Stir in vinegar. Arrange about 2/3 cup spaghetti on each of 4 plates; top each serving with 1 cup chili and 2 tablespoons cheese.

Created date

March 2014

Nutritional Information

Calories 502
Fat 13.9 g
Satfat 5.8 g
Monofat 5.5 g
Polyfat 0.8 g
Protein 30 g
Carbohydrate 63 g
Fiber 12 g
Cholesterol 52 mg
Iron 4 mg
Sodium 457 mg
Calcium 151 mg