Cincinnati Chili & Spaghetti
Recipe: #13196
July 19, 2014
Categories: Chili, Beans, Ground Beef, Fathers Day Game/Sports Day, Potluck, Sunday Dinner, Gluten-Free, High Fiber, No Eggs, Beef Dinner, Ground Beef Dinner, more
"No chili chef will give out their recipe, but this one comes pretty close to the one served at Queen City chili parlor, Camp Washington. You have to let the cooked chili sit for 1 hour after you cooked it"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (396.8 g)
- Calories 836.9
- Total Fat - 20.4 g
- Saturated Fat - 6.8 g
- Cholesterol - 100.9 mg
- Sodium - 1411.9 mg
- Total Carbohydrate - 106 g
- Dietary Fiber - 31 g
- Sugars - 28.8 g
- Protein - 59 g
- Calcium - 234.3 mg
- Iron - 14.1 mg
- Vitamin C - 11.4 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Bown the meat with half the chopped onions and garlic, stirring to keep it loose. (Set the remaining onion aside to top the chili when it is done.) Drain any fat from the pan.
Step 2
Add barbecue sauce and water and bring the mixture to a boil. Add the spices, cover the pan, and lower the heat. Simmer 30 minutes, stirring occasionally. The chili will thicken; add tomato juice as necessary to create a texture that will ladle up easily.
Step 3
Allow the chili to rest at least 1 hour (or more) in a covered pan at room temperature. (It may be refrigerated and reheated to serve.)
Step 4
To make each plate, put a layer of spaghetti down, top it with hot chili, then a few beans, then the chopped onions to taste. Pat on the cheese so the chili's heat can begin to melt it.
Step 5
Serve immediately with crackers.
Tips
No special items needed.
0 Reviews
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