Cincinnati Chili

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke, Jan Gautro

"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

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 276
  • Calories from fat: 20%
  • Fat: 6g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1g
  • Protein: 26.5g
  • Carbohydrate: 31.7g
  • Fiber: 9.1g
  • Cholesterol: 45mg
  • Iron: 4.2mg
  • Sodium: 755mg
  • Calcium: 97mg

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

Preparation

  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.
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