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Cincinnati Chili | Kita Roberts GirlCarnivore.com
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Cincinnati Chili

If I had known that Cincinnati style chili was commonly served as a sauce for hot dogs - this post would be very different. And 10 times more epic. 
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 807kcal

Ingredients

  • 12 oz dried spaghetti
  • 1 lbs ground beef
  • 1 cup onion chopped
  • 2 cloves garlic minced
  • 1 tbsp tomato paste
  • 1/4 tsp red pepper flakes
  • 1-2 tbsp chili powder
  • 1/4 tsp ground cinnamon
  • 15 oz cooked red kidney beans rinsed and drained
  • 14 oz marinara sauce
  • 14 oz diced tomatoes drained
  • 1/3 cup water
  • salt and pepper
  • shredded cheddar cheese

Instructions

  • In a large pot of boiling salted water, cook the spaghetti according to directions on package.
  • Meanwhile, in a large skillet over medium-high heat, cook the ground beef and onion until meat is cooked through and onion is tender. 
  • Add the garlic and tomato paste and cook 1 minute longer. 
  • Stir in the red pepper flakes, chili powder, cinnamon. Cook for two minutes. 
  • Add the beans, marinara sauce, diced tomatoes, and water. Bring to a boil. 
  • Reduce to simmer and let cook for a few minutes longer to allow the flavors to mingle. Season with salt and pepper as needed.
  • Serve over cooked spaghetti with a hefty portion of cheese on top.

Notes

BGH Special Interest Magazine Soups

Nutrition

Calories: 807kcal | Carbohydrates: 103g | Protein: 42g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 682mg | Potassium: 1577mg | Fiber: 14g | Sugar: 11g | Vitamin A: 1235IU | Vitamin C: 21.8mg | Calcium: 133mg | Iron: 9mg