Cincinnati Chili Recipe

Food, Recipes
on October 12, 2012

The secret ingredient in this Midwestern chili is cocoa. It also features lots of beans and cheese. Serve piping hot over spaghetti with crackers or tortilla chips on the side.

3/4 pound ground beef
1 cup diced onion
1 garlic clove, pressed
1 (15-ounce) can reduced-sodium tomato sauce
1 1/2 cups water
2 teaspoons unsweetened cocoa
1 1/2 teaspoons chili powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper, or to taste
1 1/2 teaspoons cider vinegar
3 cups cooked spaghetti (6 ounces dry)
1 (15-ounce) can red kidney beans, heated
1 medium onion, chopped
1/2 cup shredded Cheddar cheese

1. Crumble beef into a large, nonstick skillet and cook over medium-high heat, breaking up clumps with a spoon. Add onion; cook until beef is browned. Add garlic, tomato sauce, water, cocoa, chili powder, allspice, cinnamon, cumin, red pepper and vinegar. Bring to a simmer, reduce heat and simmer slowly, uncovered, 1 hour. Stir occasionally and add more water as necessary to make consistency of a meat sauce.

2. Spoon sauce over hot cooked spaghetti; top with beans, onion and cheese. Serve with oyster crackers or saltines. Serves 6.

 Nutritional facts per serving: 500 calories, 10g fat, 45mg cholesterol, 28g protein, 80g carbohydrates, 8g fiber, 300mg sodium

This recipe originally appeared as Cincinnati Chili on

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