Rating: 4 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 5
  • 4 star values: 2
  • 5 star values: 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.

Deb Wise
Recipe by Cooking Light May 2014

Gallery

Credit: Iain Bagwell; Styling: Ginny Branch

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook spaghetti according to package directions, omitting salt and fat. Drain.

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  • 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.

Nutrition Facts

502 calories; fat 13.9g; saturated fat 5.8g; mono fat 5.5g; poly fat 0.8g; protein 30g; carbohydrates 63g; fiber 12g; cholesterol 52mg; iron 4mg; sodium 457mg; calcium 151mg.
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