American · Dinner
Cincinnati chili three-way
Ground beef simmered in a spiced, slightly sweet tomato sauce featuring cinnamon, cocoa, and chili spices, served three-way over spaghetti with shredded cheddar cheese, diced onion, and kidney beans in the classic Cincinnati stack.
$4
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
784Calories
46.5gProtein
32.4gFat
68.2gCarbs
9.8gSugar
10.2gFiber
1421mgSodium
137mgChol
14.8gSat Fat
1285mgPotassium
312mgCalcium
7.1mgIron
3.8mcgVitamin B12
10mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
spice-route
all-time-classics
Instructions
1
Prep
Chop the onion and garlic; combine the chili powder, cumin, cinnamon, allspice, cloves, and cocoa powder in a small bowl.
2
Sear
Brown the ground beef in a small saucepan over medium-high heat, breaking it into fine crumbles, about 5 minutes until no pink remains.
3
Simmer
Add the onion, garlic, and spice blend to the pan; cook over medium heat for 1 minute until fragrant, then add beef stock, canned tomatoes, tomato paste, vinegar, and bay leaf. Bring to a gentle simmer and cook uncovered 75 minutes, stirring occasionally, until thickened and glossy.
4
Boil
Cook the pasta in a small pot of salted boiling water over high heat 9 to 10 minutes until tender but firm, then drain.
5
Plate
Remove the bay leaf and season with salt. Twirl the pasta onto a plate, ladle the chili sauce over top, then scatter the kidney beans, reserved onion, and cheddar over the mound.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground beef
- 1 1/2 cup360ml beef stock
- 7 oz100g, a quarter of a 14.5 oz can canned-tomatoes
- 2 tbsp2 tbsp tomato-paste
- 8 tbsp80g onion
- 2 clove2 clove garlic
- 2 tsp2 tsp chili-powder
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp cinnamon-ground
- 1/2 tsp1/2 tsp allspice
- 1/4 tsp1/4 tsp cloves
- 2 tsp2 tsp cocoa-powder
- 2 tsp2 tsp apple-cider-vinegar
- 11 bay-leaf
- 1/2 tsp1/2 tsp salt
- 4 oz114g pasta-cooked
- 1/2 cup120g kidney-bean
- 2/3 cup76g cheddar
