Cincinnati Chili

American Profile

Yield: 4 servings
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  • 1 can(s) 15 ounce tomato sauce
  • 1 1/2 teaspoon(s) chili powder
  • 1 1/2 teaspoon(s) cider vinegar
  • 1 cup(s) diced onion
  • 6 ounce(s) dried spagetti
  • 1 garlic clove crushed
  • 1/4 teaspoon(s) ground allspice
  • 1 pound(s) ground beef
  • 1/4 teaspoon(s) ground cinnamon
  • 1/4 teaspoon(s) ground cumin
  • 1/8 teaspoon(s) ground red pepper
  • 1 can(s) heated red kidney beans
  • 1/2 teaspoon(s) Salt
  • 1/2 cup(s) shredded cheddar cheese
  • 2 teaspoon(s) unsweetened cocoa
  • 1 1/2 cup(s) water


  1. Crumble beef & cook. Add diced onion cook, break up meat. Add garlic, tomato sauce, water cocoa, chili powder, salt, allspice, cinnamon, cumin, red pepper and vinegar. Bring to a simmer, lower heat and simmer uncovered 1 hour. Meat sauce consistency.

  2. Spoon sauce over cooked spaghetti, top with beans, onion and cheese. Serve with oyster crackers
October 2010

This recipe is a personal recipe added by carolafallon and has not been tested or endorsed by MyRecipes.

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