Cincy Chili
Servings: 6
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!
See This Recipe:
https://cosmopolitancornbread.com/cincy-chili/Nutrition
Serving: 1c | Calories: 366kcal | Carbohydrates: 25g | Protein: 27g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 630mg | Fiber: 4g | Sugar: 5g
