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Cincinnati Chili

Makes 6 to 8 servings: 

There are several distinct ways to eat Cincinnati-style chili; choose your favorite:

• 3-way: Spaghetti topped with chili, covered with shredded cheddar cheese

• 4-way: Spaghetti topped with chili, then cheese, then onions

• 5-way: Spaghetti topped with beans, chili, cheese & onions

Ingredients:

• 1 - medium onion, chopped

• 2 - cloves garlic, minced

• 2 - pounds ground beef

• 2 - Tablespoons chili powder

• 1 (28-ounce) can diced or crushed tomatoes in tomato juice

• 1/2 - cup water

• 1 1/2 - Tablespoons cocoa

• 1 1/2 - Tablespoons Worcestershire sauce

• 1 - Tablespoon apple cider vinegar

• 1 - teaspoon allspice

• 1 - teaspoon cinnamon

• 1 - teaspoon cumin

• 1/2 - teaspoon cayenne pepper

• 1/2 - teaspoon Chipotle pepper

• 1/2 - teaspoon cloves

• 1/2 - teaspoon salt

To Serve Chili

• 1 - pound cooked spaghetti pasta (hot)

• 1/2 - cup chopped onions

• 1 - cup dark red kidney beans (heated through)

• 1/2 - cup shredded cheddar

Directions:

1. In a large skillet, sauté onion, garlic, ground beef and chili powder until ground beef is slightly browned. Drain off any excess fat.

2. Add tomatoes, water, cocoa, Worcestershire sauce, vinegar, remaining spices and salt. 

3. Reduce heat to the lowest setting and simmer, covered, for about 1 hour, stirring occasionally.

4. Then remove the cover and simmer for an additional 1/2 hour or until most of the liquid is absorbed or evaporated but the mixture is still a little runny.

5. Remove from heat. Arrange spaghetti on plates.

Nutrition

Per serving (about 13oz/367g-wt.): 450 calories (160 from fat), 18g total fat, 7g saturated fat, 90mg cholesterol, 610mg sodium, 38g total carbohydrate (7g dietary fiber, 6g sugar), 33g protein

High-fiber