With the colder weather around the corner, chili turns into a favorite dish in this house. I am always looking to try something that is a little different so I decided to change things up a little bit and put this Cincinnati Chili Recipe on the menu.
This is not like regular chili; unlike a lot of Chili recipes, this recipe does not require a lot of cooking time; you can have it on the table in less than an hour.
Another feature of Cincinnati Chili is that instead of being served in a bowl, it is served on a plate over spaghetti, topped with shredded cheese, and beans. This recipe is served over pasta so you can pretty much top it with any sort on condiments you choose.
If you like chili and want to try a chili recipe that’s a little different, give this Cincinnati Chili Recipe a try.
Cincinnati Chili Recipe
- 1 1/2 pounds lean ground beef
- 2 teaspoons brown sugar
- 2 tablespoons cider vinegar
- 2 cans tomato sauce (8 ounces each)
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 1/4 teaspoon allspice
- 1 garlic clove (minced)
- Salt and pepper
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon oregano
- 2 tablespoons chili powder
- 2 onions (finely chopped)
- 1 tablespoon cooking oil
- 1 pound spaghetti
- 1 can red kidney beans
- 1 cup shredded American cheese (or your choice of cheeses)
- Heat oil in a large stock pot and cook onions until slightly browned and then stir in the chili powder, tomato paste, garlic, cinnamon, oregano, allspice, 3/4 teaspoon of pepper, and 1 teaspoon of salt.
- Cook until fragrant, and then stir in the chicken broth, tomato sauce, vinegar, and sugar.
- Crumble raw burger into the chili mixture, bring to a boil, reduce heat and cook on a high simmer until burger is done and the mixture is slightly thickened; salt and pepper to taste.
- (While the mixture is cooking, cook spaghetti according to package directions) and heat the beans just too warm.
- Serve chili over spaghetti topped with beans and cheese.