Three-Way Cincinnati Chili

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.

INGREDIENTS

1 tablespoon Vegetable oil
2 sweet onions ; chopped fine
1 teaspoon garlic ; chopped
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon dried oregano
1.5 teaspoons ground cinnamon
Salt ; to taste
1 teaspoon black pepper
1/4 teaspoon allspice
2 cups chicken broth
2 cups tomato sauce
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
1.5 pounds ground beef
1 pound spaghetti
2 tablespoons of Butter
2 cups Cheddar Cheese ; shredded

Servings

INSTRUCTIONS

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!

NOTES

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Three-Way Cincinnati Chili

1  tablespoon Vegetable oil 
 2   sweet onions chopped fine
 1  teaspoon garlic  chopped
 2  tablespoons tomato paste  
 2  tablespoons chili powder  
 1  tablespoon dried oregano  
 1.5  teaspoons ground cinnamon  
  Salt to taste 
 1  teaspoon black pepper  
 1/4  teaspoon allspice  
 2  cups chicken broth  
 2  cups tomato sauce  
 2  tablespoons cider vinegar  
 2  teaspoons dark brown sugar   
 1.5  pounds ground beef   
 1  pound spaghetti  
 2  tablespoons of Butter 
 2  cups Cheddar Cheese shredded

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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Cincinnati Chili with Cheese
mamashawn

Nutrition

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Serving Size: 1 Serving (1144g)
Recipe Makes: 6

Calories: 1428
Calories from Fat: 779 (55%)

Amt Per Serving		% DV

	Total Fat 86.6g	115 %
	Saturated Fat 35.2g	176 %
	Monounsaturated Fat 29.9g
	Polyunsanturated Fat 4.8g
Cholesterol 230mg		71 %
Sodium 3902.4mg		135 %
Potassium 3020.6mg		79 %
Total Carbohydrate 102g		30 %
	Dietary Fiber 13.7g	55 %
	Sugars, other 88.3g
Protein 64.8g		93 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1428

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