Cincinnati Chili
Silky, cinnamon-spiced meat sauce ladled over spaghetti and buried in cheddar, Ohio's famous five-way done right.
Ingredients (serves 4)
- 1 lb ground beef
- 1 onion
- 3 cloves garlic
- 2 tbsp chili powder
- 1 tsp cinnamon
- 1/2 tsp cocoa powder
- 1 can tomato sauce
- 2 cups beef stock
- 12 oz spaghetti
- 2 cups shredded cheddar cheese
- 1 can kidney beans
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Save this recipeInstructions
- 1
Add the ground beef and beef stock to a large pot and break the meat up completely with a whisk so the texture stays fine.
- 2
Stir in the tomato sauce, grated onion, minced garlic, chili powder, cinnamon, cocoa powder, and 1 tsp salt. Bring to a simmer.
- 3
Simmer uncovered, stirring occasionally, until thick and glossy, about 30 minutes.
- 4
Meanwhile, boil the spaghetti in salted water until al dente per package directions, about 10 minutes, and warm the drained kidney beans.
- 5
Pile spaghetti on plates, ladle the chili over the top, add beans, and finish with a big handful of shredded cheddar.
