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Speedy Cincy Chili

Photo: Iain Bagwell; Styling: Ginny Branch

 

Hands-on time 25 mins
Total time 25 mins
Yield Serves 4
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.