American · Dinner
Cincinnati Chili Spaghetti
Five-Way Chili
Ground beef simmered with cinnamon, cloves, allspice, cocoa and chili powder into a thin Cincinnati-style sauce, then ladled over spaghetti and finished five-way with kidney beans, diced onion and shredded cheddar. Vinegar and Worcestershire sharpen the aromatic, unbrowned simmered meat sauce.
$4
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
736Calories
45.7gProtein
27.6gFat
75.4gCarbs
6.7gSugar
11.1gFiber
1622mgSodium
141mgChol
12.9gSat Fat
892mgPotassium
294mgCalcium
7.2mgIron
1.8mcgVitamin B12
8.4mgVitamin C
protein-rich
high-fiber
rich-umami
hidden-gems
Instructions
1
Prep
Finely dice the onion and mince the garlic, then measure the chili powder, cinnamon, cloves, allspice and cocoa into a small bowl.
2
Simmer
Crumble the ground beef into the water in a saucepan over medium heat and stir constantly 5 minutes until the meat separates into fine grains and the liquid is milky.
3
Bloom
Add the diced onion, garlic, tomato paste and measured spices, then cook over medium heat 2 minutes until the raw spice smell fades and darkens.
4
Simmer
Pour in vinegar and Worcestershire, add salt, then lower to a bare simmer and cook uncovered over low heat 60 minutes until thin and glossy.
5
Plate
Boil the spaghetti until tender, warm the kidney beans, then pile spaghetti, ladle over chili sauce, and top with beans, raw onion and cheddar.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground beef
- 2 cup480ml water
- 11 onion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp tomato paste
- 3 tsp3 tsp chili powder
- 1 tsp1 tsp ground cinnamon
- 1/4 tsp1/4 tsp ground cloves
- 1/4 tsp1/4 tsp ground allspice
- 2 tsp2 tsp cocoa powder
- 2 tbsp2 tbsp apple cider vinegar
- 2 tsp2 tsp Worcestershire sauce
- 1 tsp1 tsp salt
- 5.6 oz160g dry spaghetti
- 7 oz200g cooked kidney beans
- 2.8 oz80g shredded cheddar
- 4 tbsp40g onion, to finish
