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Cincinnati Chili

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Submitted by: MargeSLP

 

Serve this chili over spaghetti with crackers to make it a complete meal - its hearty flavor is ideal for any time of year.
 

Ingredients

  • 1 lb Ground round
  • 1 large can of kidney beans, drained
  • 3 1/2 c Chopped onion
  • 1/4 ts Ground nutmeg
  • 4 cl Garlic, minced
  • 3/4 ts Salt
  • 1/4 ts Pepper
  • 2 ts Ground cinnamon
  • 2 cn Whole tomatoes, undrained & chopped (14.5 oz ea)
  • 2 ts Paprika
  • 1 ts Chili powder
  • 1 ts Ground cumin
  • 1/2 ts Ground allspice
  • 1/2 ts Dried whole marjoram
  • 2 T honey
  • 2 T white vinegar
  • 1/2 oz. unsweetened chocolate
  • 36 Oyster crackers
  • 4 1/2 c Hot cooked spaghetti
  • 3/4 c Shredded cheddar

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Method

Coat a large Dutch oven with cooking spray; place over medium- high heat until hot. Add 2 cups onion, garlic, nutmeg, cinnamon stick, salt and pepper; cook until meat is browned, stirring to crumble. Add ground cinnamon, tomatoes, beans, paprika, chili powder, cumin, allspice, marjoram, honey, vinegar and chocolate. Simmer, uncovered 20 minutes. To serve, arrange spaghetti on individual serving plates. Spoon chili over spaghetti, top with cheese and remaining 1 1/2 cups onions. Serve with crackers.

 

Notes:

 

Number of Servings:

 

Submitted by: MargeSLP ()

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