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.
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)
How to Make It
Cook spaghetti according to package directions, omitting salt and fat. Drain.
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.
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