Cincinnati chili is essentially chili served over cooked spaghetti - a regional favorite in Ohio! This chili can also be the coney sauce on a coney island hot dog.
1 pound lean ground beef
1 medium (1/2 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
1 cup water
1 (29-ounce) can tomato sauce
1 tablespoon unsweetened cocoa
1 tablespoon Worcestershire sauce
1 teaspoon instant beef bouillon
1 teaspoon ground cinnamon
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 (16-ounce) package uncooked dried spaghetti
Shredded Cheddar cheese, if desired
Chopped red onion, if desired
Cook ground beef in 4-quart saucepan over medium-high heat, stirring occasionally, 4 -5 minutes or until browned. Drain off fat, if necessary. Add onion and garlic; continue cooking 2-3 minutes or until lightly browned.
Stir in all remaining ingredients except spaghetti,cheese and red onion. Continue cooking 4-5 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 50-60 minutes or until flavors are blended.
Meanwhile, cook spaghetti according to package directions. Drain.
To serve, divide cooked spaghetti evenly among 5 bowls; spoon chili mixture over spaghetti. Top each serving with cheese and onion, if desired.
To serve in typical “Cincinnati-style”, pass bowls of chopped onion, chopped garlic and hot cooked pinto beans.
Nutrition Facts (1 serving)
Dietary Fiber: 6g
Recipe #11005B©1999Land O'Lakes, Inc.