Cincinnati Chili

7
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"My favorite way to eat spaghetti, quick enough for a weeknight. Last time I served it over mashed potatoes, it was wonderful! I prefer it without the beans. Adapted from Cook's Country magazine via Greg in San Diego's posting to fooddotcom"

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (392.7 g)
  • Calories 603.6
  • Total Fat - 22.1 g
  • Saturated Fat - 7 g
  • Cholesterol - 100.9 mg
  • Sodium - 1210.5 mg
  • Total Carbohydrate - 53.9 g
  • Dietary Fiber - 21.1 g
  • Sugars - 7.3 g
  • Protein - 48.7 g
  • Calcium - 159.4 mg
  • Iron - 10.9 mg
  • Vitamin C - 12.7 mg
  • Thiamin - 0.5 mg

Step 1

Heat oil in heavy skillet over medium-high heat, cook onions until soft and slightly caramelized, about 8 minutes. Add garlic, tomato paste and spices. Cook until fragrant, about 1 minute.

Step 2

Stir in broth, tomato sauce and vinegar. Add ground beef and stir to break up. I use a potato masher.

Step 3

Bring to a good simmer, reduce heat to medium-low and simmer until chili is deep brown and slightly thickened, 15-20 minutes. Taste and adjust seasonings.

Step 4

Serve over cooked spaghetti and top with diced onion, shredded cheddar and a dash of paprika.

Tips & Variations


No special items needed.

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