Easy Cincinnati Chili
A hearty and flavorful Cincinnati chili, perfect for serving over spaghetti or on its own, featuring a unique blend of spices, including cinnamon and cocoa powder.
Ingredients
Chili Ingredients
- 1 lb ground beef Quality beef enhances flavor.
- 1 can (15 oz) kidney beans, drained and rinsed Can substitute with other beans.
- 1 can (15 oz) tomato sauce
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder Adjust to taste.
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon cocoa powder
- salt and pepper to taste
Optional Serving Ingredients
- 1 package spaghetti Cook according to package instructions.
- shredded cheese For topping.
- chopped onions For topping.
- hot sauce For a spicy kick.
Instructions
Preparation
- In a large pot over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
- Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
- Incorporate the chili powder, cumin, cinnamon, cocoa powder, salt, and pepper. Sauté for another minute.
Cooking
- Pour in the tomato sauce and add the kidney beans. Stir well and bring the mixture to a gentle simmer.
- Reduce heat to low and let simmer for about 30 minutes, stirring occasionally.
- If serving over spaghetti, cook the pasta according to package instructions.
- Spoon the chili over spaghetti if desired, and top with cheese, onions, and hot sauce before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Let simmer longer for enhanced flavor. Customize spice levels to preference.