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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.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
4
people
Calories:
807
kcal
Author:
Kita Roberts
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:
807
kcal
|
Carbohydrates:
103
g
|
Protein:
42
g
|
Fat:
25
g
|
Saturated Fat:
9
g
|
Cholesterol:
80
mg
|
Sodium:
682
mg
|
Potassium:
1577
mg
|
Fiber:
14
g
|
Sugar:
11
g
|
Vitamin A:
1235
IU
|
Vitamin C:
21.8
mg
|
Calcium:
133
mg
|
Iron:
9
mg