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Cincinnati Chili with Spaghetti

Michael Symon
Servings: 6
2+ hr

This hearty chili incorporates pasta noodles for an added boost.

  • Ingredients
  • step-by-step directions
Cincinnati Chili with Spaghetti
  • 2 tablespoons Olive Oil
  • 2 pounds lean Ground Beef
  • 1 small Yellow Onion (minced)
  • 2 Garlic cloves (minced)
  • 1/4 cup Chili Powder
  • 1/2 teaspoon Cayenne
  • 1 teaspoon ground Cumin
  • 1 teaspoon ground Cinnamon
  • 1/2 teaspoon ground Allspice
  • 2 cups crushed Tomatoes
  • 4 cups Vegetable Juice (v8)
  • 1 Bay Leaf
  • 1 tablespoon Unsweetened Cocoa Powder
  • 2 tablespoons Worcestershire Sauce
  • 2 tablespoons Sherry Vinegar
  • Salt and freshly ground Black Pepper
  • 1 pound Spaghetti
  • For the Garnish:
  • 1 can Kidney Beans (drained and rinsed)
  • 1 small Yellow Onion (minced)
  • 2 cups finely shredded Cheddar Cheese
  • Heat a pot over medium high heat.  When the pot is hot, add the oil along with the ground beef.  Season the meat with salt and freshly ground black pepper.  Cook, breaking the meat up, until it begins to brown.  Add the onions and garlic and continue to cook until the meat finishes browning and the vegetable soften, 3 to 5 minutes. 
  • Add the chili powder, cayenne, cumin, cinnamon, and allspice and cook for an additional minute to toast the spices. Next add the crushed tomatoes and vegetable juice along with the bay leaf, cocoa powder, Worcestershire sauce and vinegar and bring the mixture to a simmer.  Season with salt and freshly ground black pepper and simmer, stirring occasionally for 2 to 3 hours, until slightly reduced and the flavors deepen. 
  • When the chili has finished cooking, bring a large pot of salted water to a boil.  Add the spaghetti and cook according to package directions. To serve, place some spaghetti on a plate or in a bowl, spoon some of the chili over the top and garnish as desired.
Similar categories: Dinner Courses & Meals
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