Cincy chili is Cincinnati Style Chili – a quick chili served with spaghetti noodles. It may sound odd to you, like it did to my family…until they tried it and immediately fell in love!
Cincy Chili
Ingredients
- ½ c diced onion
- 3 cloves garlic, minced
- 1 Tb extra virgin olive oil
- 1 lb ground beef
- 1 Tb chili powder
- 1 teaspoon cumin
- 1 teaspoon baking cocoa
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon cinnamon
- 15 ounces fire roasted diced tomatoes
- 1 c beef broth
- 8 ounces spaghetti
- 15 ounces kidney beans, drained and rinsed
- 1 Tb red wine vinegar
- shredded cheese, for topping
Instructions
- To begin, start a pot of water for your spaghetti.
- Place a cover on the pot to help it boil quicker.
- In your Dutch oven, heat the extra virgin olive oil and sauté the onion and garlic until tender, about 2 minutes.
- Add in the ground beef and cook until browned.
- Add in the chili powder, cumin, baking cocoa, salt, fresh ground black pepper, and cinnamon. Stir these in and let them cook for just a minute.
- Add in the fire roasted diced tomatoes. Cook for a minute.
- Right about now, your water should be ready. Add in the spaghetti.
- To your soup pot, add in the beef broth, the drained and rinsed kidney beans, and red wine vinegar.
- Stir the chili all together, bring it to a boil and reduce to a simmer. Cook for a few minutes, until the spaghetti is ready.
- Once the spaghetti is cooked, drain it and then add it to the chili. Serve topped with a little shredded cheddar cheese.
- Enjoy!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
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Thank you for the nice recipe.