Cincinnati Chili with Pasta

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 498, total fat 15 G., saturated fats 4 G., proteins 35 G., carbohydrates 59 G., fiber 7 G., cholesterol 71 mg, sodium 844 mg, sugar 9 G.

A thick, meaty sauce infused with aromatic, sweet spices including cloves, cinnamon, and paprika is served over a bowl of spaghetti, topped with canned (or home-cooked) beans, a dollop of grated cheddar, 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:

4 tablespoons extra-virgin olive oil
2 sweet onions (such as Vidalia), finely chopped, plus extra for serving
900 g of ground beef
4 cloves garlic, crushed
1 can (425 g) of tomato sauce
2 medium tomatoes, diced
1/4 cup apple cider vinegar
1/4 cup chili powder
2 tbsp paprika
1 tbsp. ground cinnamon
2 tsp ground cumin
0.5 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp cayenne pepper
450 g of boiled spaghetti
Pinto beans and shredded cheddar, for serving
Oyster crackers for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ground beef, tomatoes, spaghetti pasta, meat sauce, allspice, ground cayenne pepper, carnation, pinto beans, apple cider vinegar

Cooking the dish according to the recipe:

Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Transfer to a plate. Add the ground beef to the pan, season with 1/2 teaspoon each of salt and black pepper, and cook, breaking up the ground beef with a wooden spoon, until no pink bits remain, about 4 minutes. Remove from the heat and return the onion to the pan; stir in the garlic.
Combine tomato sauce, diced tomatoes, vinegar, chili powder, paprika, cinnamon, cumin, allspice, cloves, and cayenne pepper in a bowl; add to the saucepan along with 1 cup water and stir. Bring to a simmer over medium-low heat and cook until the chili has thickened slightly, about 1 1/2 hours.