Cincy Chili
Cincy chili is Cincinnati Style Chili – a quick chili served with spaghetti noodles. It may sound odd like it did to my family…until they tried it and immediately fell in love!
To begin, start a pot of water for your spaghetti. Place a cover on the pot to help it boil quicker. Dice a half cup of onion and mince 3 cloves of garlic.
In your Dutch oven, heat a tablespoon of extra virgin olive oil and sauté the onion and garlic until tender, about 2 minutes.
Add in a pound of ground beef and cook until browned.
Now for your seasonings. A tablespoon of chili powder, a teaspoon each of cumin and baking cocoa, a half teaspoon each of salt, fresh ground black pepper, and cinnamon. Stir these in and let them cook for just a minute.
Add in a can (15 ounce) of fire roasted diced tomatoes. Cook for a minute.
Right about now, your water should be ready. Add in 8 ounces of spaghetti.
To your soup pot, add in a cup of beef broth.
Stir in a can (15 ounce) of drained and rinsed kidney beans.
Stir in a tablespoon of red wine vinegar.
Stir the chili all together, bring it to a boil and reduce to a simmer. Cook for a few minutes, until the spaghetti is ready. Once the spaghetti is cooked, drain it and then add it to the chili.
Serve topped with a little shredded cheddar cheese.
This chili only takes 25 minutes to make, start to finish. As simple as it is, maybe I should call it “Cinch-y Chili.” Enjoy!
Cincy Chili
Ingredients
- ½ c diced onion
- 3 cloves garlic, minced
- 1 Tb extra virgin olive oil
- 1 lb ground beef
- 1 Tb chili powder
- 1 tsp cumin
- 1 tsp baking cocoa
- ½ tsp salt
- ½ tsp fresh ground black pepper
- 1/2 tsp cinnamon
- 1 can (15 oz) fire roasted diced tomatoes
- 1 c beef broth 8 ounces spaghetti
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 Tb red wine vinegar
- Shredded cheese for topping
Instructions
To begin, start a pot of water for your spaghetti. Place a cover on the pot to help it boil quicker. In your Dutch oven, heat the extra virgin olive oil and sauté the onion and garlic until tender, about 2 minutes. Add in the ground beef and cook until browned. Add in the chili powder, cumin, baking cocoa, salt, fresh ground black pepper and cinnamon. Stir these in and let them cook for just a minute. Add in the fire roasted diced tomatoes. Cook for a minute. Right about now, your water should be ready. Add in the spaghetti. To your soup pot, add in the beef broth, the drained and rinsed kidney beans and red wine vinegar. Stir the chili all together, bring it to a boil and reduce to a simmer. Cook for a few minutes, until the spaghetti is ready. Once the spaghetti is cooked, drain it and then add it to the chili. Serve topped with a little shredded cheddar cheese. Enjoy!
Notes
This chili only takes about 25 minutes total to make.
Click here for the printable version: Cincy Chili
Hmmm… think this may be dinner tonight 🙂 Thanks Conni!!!