ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cincinnati Chili

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke, Jan Gautro
Yield 8 servings
"At a Cincinnati reunion, we tried the city's famous cinnamon-laced chili over noodles with toppings. For our twist, we made an Indian spice mix--garam masala--with plenty of cinnamon spiked with black peppercorns." -KKD

Ingredients

  • Cooking spray
  • 1/2 teaspoon salt, divided
  • 1 1/2 pounds ground sirloin
  • 1 1/2 cups plus 3 tablespoons chopped onion, divided
  • 2 teaspoons minced garlic
  • 1 tablespoon canola oil
  • 2 teaspoons garam masala
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons tomato paste
  • 1 cup water
  • 2 tablespoons red wine vinegar
  • 1 (28-ounce) can diced tomatoes, undrained
  • 2 (15.5-ounce) cans dark red kidney beans, rinsed, drained, and divided
  • 1 (15.5-ounce) can light red kidney beans, rinsed and drained
  • 1/2 cup chopped fresh flat-leaf parsley

Nutrition Information

  • calories 276
  • caloriesfromfat 20 %
  • fat 6 g
  • satfat 1.7 g
  • monofat 2.7 g
  • polyfat 1 g
  • protein 26.5 g
  • carbohydrate 31.7 g
  • fiber 9.1 g
  • cholesterol 45 mg
  • iron 4.2 mg
  • sodium 755 mg
  • calcium 97 mg

How to Make It

  1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1/4 teaspoon salt and beef to pan; cook 6 minutes or until browned, stirring to crumble. Transfer beef to a small bowl; keep warm.

  2. Reduce heat to medium; recoat pan with cooking spray. Add 1 1/2 cups onion to pan; cook 4 minutes, stirring frequently. Add garlic to pan; cook 1 minute, stirring constantly. Add remaining 1/4 teaspoon salt, oil, and the next 4 ingredients (through nutmeg) to pan; cook 1 minute or until fragrant, stirring constantly. Add tomato paste; cook 1 minute. Add 1 cup water, vinegar, and tomatoes to pan; bring to a boil. Reserve 1/2 cup dark red kidney beans. Add beef, remaining dark red kidney beans, and light red kidney beans to pan; cover, reduce heat, and simmer 30 minutes. Ladle 1 1/4 cups chili into each of 8 bowls. Top each serving with 1 tablespoon remaining dark red kidney beans, about 1 teaspoon remaining chopped onion, and 1 tablespoon parsley.