Cincinnati chili with spaghetti

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 6 - 8

Nutritional value per serving:

Calories 652, total fat 30 G., saturated fats 14 G., proteins 43 G., carbohydrates 54 G., fiber 8 G., cholesterol 111 mg, sodium 891 mg, sugar 6 G.

Cincinnati chili is a hearty meat stew infused with the flavors of Mediterranean cuisine. Ground beef is simmered in a tomato sauce with chili peppers, cinnamon, cloves, coriander, and allspice and served with spaghetti, beans, grated cheese, fresh onions, and oyster crackers.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons of vegetable oil
2 onions, chopped
2 cloves garlic, crushed
2 tablespoons chili powder
2 tbsp. sweet paprika
1.5 tsp ground cumin
1 teaspoon ground allspice
0.5 tsp ground coriander
1.5 tsp ground cinnamon
1/4 - 0.5 tsp cayenne pepper
1/4 tsp ground cloves
700 g of ground beef neck
1 can (170 g) of tomato sauce
1 cup diced tomatoes
1 bay leaf
2 tablespoons chopped unsweetened chocolate
1 tbsp apple cider or red wine vinegar
2 tablespoons Worcestershire sauce
340 g spaghetti
1 can (540 g) kidney beans, rinsed
450 g of grated cheddar
Oyster crackers, for serving

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Heat vegetable oil in a medium Dutch oven or heavy-bottomed saucepan over medium heat. Add half the chopped onion and the garlic and cook, stirring, until the onion is soft, about 5 minutes. Add the chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne pepper, and cloves. Cook, stirring, until fragrant. Add the ground beef and cook, stirring, until all pink meat is darkened, about 5 minutes. Add 1 tablespoon of salt.
Add the tomato sauce, diced tomatoes, bay leaf, and 1.5 cups water; simmer uncovered, stirring occasionally, until slightly thickened. Add the chocolate, vinegar, and Worcestershire sauce and cook until the sauce has thickened but is still pourable, about 15 minutes more.

Meanwhile, bring a large saucepan of salted water to a boil over high heat. Cook the spaghetti according to package directions. Drain thoroughly.
Remove the bay leaf and sprinkle the chili with freshly ground black pepper. Divide the spaghetti among bowls and top with the chili, beans, remaining onions, and cheddar. Serve with oyster crackers, if desired.

Categories:

recipe / Calorie content of prepared meals / Autumn dishes / Dinner / Main courses / Pasta / Meat / Soups / Thick soups and stews / / Food Network - recipes / Mexican cuisine

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