Cincinnati Chili by Sandra Lee
Votes: 2
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Sandra Lee's Cincinnati Chili - A step-by-step recipe.
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.
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:
- 700 g lean 20% ground beef
- 420 g canned red beans, drained
- 220 g spaghetti cooked according to package directions
- 170 g tomato paste
- 1 tbsp chopped garlic
- 1 tbsp cocoa powder
- 2 tsp chili powder
- 0.5 tsp ground cinnamon
- Salt and ground black pepper
- 425 ml beef broth
- 1 tbsp. apple cider vinegar
- 1 tbsp. grated cheddar cheese
- 1 cup chopped onions
We recommend
Recipes with similar ingredients: ground beef, red beans, spaghetti pasta, tomato paste, onions, garlic, apple cider vinegar, cheddar cheese, meat sauce, chili seasoning, cinnamon, cocoa
Cooking the dish according to the recipe:
- Place a heavy-bottomed skillet over medium heat and add the ground beef. Cook, breaking up any lumps, until the meat begins to brown. Drain off any excess oil.
- Add the tomato paste and stir, cooking for 1-2 minutes. Add the garlic, cocoa powder, chili powder, and cinnamon, stir, and cook for another minute. Season with salt and pepper. Add the broth and vinegar, bring to a boil, cover, reduce heat, and simmer for 15-20 minutes.
To serve, divide the spaghetti into 4 deep bowls. Top with the Cincinnati chili, then add the cheese, onions, and beans.
Recipe Chili Cincinnati.
Categories:
Similar recipes
