Cincinnati chili

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 371.0
  • Total Fat: 27.2 g
  • Cholesterol: 85.2 mg
  • Sodium: 403.8 mg
  • Total Carbs: 9.4 g
  • Dietary Fiber: 2.0 g
  • Protein: 21.6 g

View full nutritional breakdown of Cincinnati chili calories by ingredient
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Submitted by: MOONTOES1


Food network magazine
Spaghetti, pinto beans, and cheese are not in calorie count
Food network magazine
Spaghetti, pinto beans, and cheese are not in calorie count

Number of Servings: 8


    2 sweet onions (such as Vidalia), finely chopped, plus more for topping
    2 pounds ground beef chuck
    Kosher salt and freshly ground black pepper
    4 cloves garlic, minced
    1 15-ounce can tomato sauce
    2 medium tomatoes, diced
    1/4 cup apple cider vinegar
    1/4 cup chili powder
    2 tablespoons paprika
    1 tablespoon ground cinnamon
    2 teaspoons ground cumin
    1/2 teaspoon ground allspice
    1/4 teaspoon ground cloves
    1/4 teaspoon cayenne pepper
    1 pound spaghetti, cooked
    Pinto beans and grated cheddar cheese, for topping


Heat the olive oil in a large, heavy pot over medium-high heat. Add the onions and cook, stirring, until translucent, about 5 minutes. Transfer to a plate. Add the ground beef to the pot, sprinkle with 1/2 teaspoon each salt and black pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes. Remove from the heat and return the cooked onions to the pot; stir in the garlic.

Combine the tomato sauce, diced tomatoes, vinegar, chili powder, paprika, cinnamon, cumin, allspice, cloves and cayenne in a bowl; add to the pot along with 1 cup water and stir to combine. Bring to a simmer over medium-low heat and cook until the chili is slightly thickened, about 1 hour, 30 minutes.

Serve the chili over the spaghetti; top with chopped onion, pinto beans and grated cheddar and serve with oyster crackers on the side.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user MOONTOES1.

TAGS:  Beef/Pork |

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