Cincinnati Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound ground beef2 medium onions, chopped2 cloves garlic, minced1 cup thick barbecue sauce1/2 cup water1 tablespoon chili powder1 teaspoon ground black pepper1/2 ounce unsweetened chocolate, grated1/4 teaspoon ground cumin1/4 teaspoon turmeric1/4 teaspoon allspice1/4 teaspoon cinnamon1/4 teaspoon ground cloves1/4 teaspoon ground coriander1/4 teaspoon ground cardamom1/2 teaspoon salttomato juice, as needed9 ounces spaghetti, cooked and lightly buttered1 16-ounce can kidney beans, heated and drained1 pound Cheddar cheese, finely shreddedoyster crackers as garnish.
1.Brown the meat with half the chopped onions and garlic, stirring to keep it loose. (Set the remaining onion aside to top the chili when it is done.)
2.Drain any fat from the pan.
3.Add barbecue sauce and water and bring the mixture to a boil. Add the spices, cover the pan, and lower the heat. Simmer 30 minutes, stirring occasionally. The chili will thicken; add tomato juice as necessary to creat a brew that will ladle up easily.
4.Allow the chili to rest at least 30 minutes in a covereed pan at room temperature. (It may be refrigerated and reheated to serve.)
5.To make each plate, put a layer of spaghetti down, top it with hot chili, then a few beans, then the chopped onions to taste. Pat on the cheese so the chili's heat can begin to melt it.
6.Serve immediately with oyster crackers.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LORANNEBRONZE.
2.Drain any fat from the pan.
3.Add barbecue sauce and water and bring the mixture to a boil. Add the spices, cover the pan, and lower the heat. Simmer 30 minutes, stirring occasionally. The chili will thicken; add tomato juice as necessary to creat a brew that will ladle up easily.
4.Allow the chili to rest at least 30 minutes in a covereed pan at room temperature. (It may be refrigerated and reheated to serve.)
5.To make each plate, put a layer of spaghetti down, top it with hot chili, then a few beans, then the chopped onions to taste. Pat on the cheese so the chili's heat can begin to melt it.
6.Serve immediately with oyster crackers.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LORANNEBRONZE.
Nutritional Info Amount Per Serving
- Calories: 1,186.2
- Total Fat: 64.8 g
- Cholesterol: 226.0 mg
- Sodium: 2,158.3 mg
- Total Carbs: 86.2 g
- Dietary Fiber: 11.6 g
- Protein: 65.1 g
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