Brian's Cincinnati Style Chili
After fine tuning this recipe over the span of 10 years, I think I have finally have it perfected (at least for me)
- Preparing Time: 30 minutes
- Total Time: 2 hours
- Served Person: 8
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
contains dairy
- 1/2 teaspoon salt
- 1 tablespoon worcestershire sauce
- 1 pound ground beef
- 1 tablespoon cider vinegar
- 1 teaspoon cinnamon
- 2 cups water
- 1 tablespoon chili powder
- 1/2 teaspoon white pepper
- 1 teaspoon cumin
- 1 onion
- 1 teaspoon allspice
- 3 bay leaves
- 1/2 teaspoon cayenne
- 1 clove garlic (1 tablespoon)
- 1 1/2 tablespoon unsweetened cocoa
- 1 6 oz can unseasoned tomatoe paste
- 1 16 oz package uncooked dried spaghetti
- 1 cup shredded cheddar cheese topping
- 1 cup chopped onion topping
- Carbohydrate 6.52004493064066 g
- Cholesterol 55.88035145 mg
- Fat 14.6612863881332 g
- Fiber 2.09432181848612 g
- Protein 15.7604752924399 g
- Saturated Fat 7.08796676310769 g
- Serving Size 1 1 Serving (170g)
- Sodium 171.602162719113 mg
- Sugar 4.42572311215453 g
- Trans Fat 1.58075960444518 g
- Calories 216 calories
In a large frying pan (or pot) over medium-high heat, saute onion, garlic until aromatic. Add ground beef and chili powder and stir until beef is slightly cooked. Add remaining ingredients (less spaghetti). Reduce heat to low and simmer uncovered for 1 1/2 hours. Cook spaghetti per package instructions and transfer to individual bowls. Add chili and toppings.
