Cincinnati Chili
Recipe: #14982
October 22, 2014
Categories: Ground Beef, Spaghetti, Birthday, Fathers Day, Potluck, Sunday Dinner, Beef Dinner, Ground Beef Dinner, more
"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"
Ingredients
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 by Step Method
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
No special items needed.