Ready in 50 minutes
This chili recipe goes beyond the traditional cup of ground beef and spices. This looks like everyday spaghetti topped with spaghetti sauce...but it's not. You could even use this chili as the perfect hot dog topping. Cincinnati Chili has many versions. Mine has warm, sweet spices while keeping the traditional taste of chili. You can also turn this Three-Way Cincinnati Chili into Five-Way Cincinnati Chili by serving this delightful and tasty concoction over spaghetti and topped with onions, beans and cheese.
Chop the onions; set aside. Measure out all the dry ingredients, including the garlic and the tomato paste; set aside. Heat oil in a large pot until hot. Turn heat down to medium-high and add the chopped onions. Cook until soft and slightly browned around the edges. Add garlic, tomato paste, chili powder, oregano, cinnamon, at least 1 teaspoon of salt, black pepper and allspice to the onions. Stir to combine and cook for about 1 minute. Add the chicken broth, tomato sauce, vinegar and brown sugar to your onion spice mixture. Stir to combine.
Add the uncooked ground beef to the sauce and break up with a wooden spoon into small pieces. Bring chili to a boil (stir about every 5 minutes because the ground beef will want to stick together in large chunks and you want to keep it broken up). Turn heat down to a simmer (low). Cook for about 15 to 20 minutes or however long it takes for you to cook the spaghetti (remember to stir).
Cook the spaghetti according to the directions on the package.
When spaghetti is done, drain and put spaghetti back into the pot and add butter. Once butter is melted, place desired amount of spaghetti onto a dinner plate, ladle at least 2 helpings of chili sauce on top of the spaghetti and then top it off with a generous helping of cheddar cheese. Enjoy!
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