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Cincinnati Chili I Recipe

Recipe by: MARBALET

"An unusual chili, with cinnamon, cloves, and even chocolate!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
  • 2Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
  • 3Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
  • 4It is the best if you now refrigerate overnight.
  • 5Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.
Ingredients
  • 8 servings
  • 427 cals
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 2 pounds ground beef
  • 1/4 cup chili powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 bay leaf
  • 1/2 (1 ounce) square unsweetened chocolate
  • 2 (10.5 ounce) cans beef broth
  • 1 (15 ounce) can tomato sauce
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 cup shredded Cheddar cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    427
    21%
  • Fat:
    35
    54%
  • Carbs:
    7
    2%
  • Protein:
    22.2
    44%
  • Cholesterol:
    100
    33%

Based on a 2,000 calorie diet

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