Cincinnati Chili


3.8 of 5 (5)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 114.8
  • Total Fat: 4.6 g
  • Cholesterol: 40.0 mg
  • Sodium: 501.0 mg
  • Total Carbs: 7.8 g
  • Dietary Fiber: 2.1 g
  • Protein: 12.4 g

View full nutritional breakdown of Cincinnati Chili calories by ingredient
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Introduction

Cincinnati Chili is served over cooked spaghetti, and topped with your choice of shredded cheddar cheese, onions and kidney beans. It is just as good served over spaghetti squash.

In Cincinnati, they order it by the number:
Two-way chili - on spaghetti
Three-way chili - on spaghetti with cheddar cheese
Four-way chili - on spaghetti with cheese and onions
Five-way chili - on spaghetti with cheese and onions plus kidney beans

This is the chili recipe I have used for years. Sorry... I don't remember where it came from.

(2 WW points per serving)
Cincinnati Chili is served over cooked spaghetti, and topped with your choice of shredded cheddar cheese, onions and kidney beans. It is just as good served over spaghetti squash.

In Cincinnati, they order it by the number:
Two-way chili - on spaghetti
Three-way chili - on spaghetti with cheddar cheese
Four-way chili - on spaghetti with cheese and onions
Five-way chili - on spaghetti with cheese and onions plus kidney beans

This is the chili recipe I have used for years. Sorry... I don't remember where it came from.

(2 WW points per serving)

Number of Servings: 8

Ingredients

    1 large onion, chopped
    1 pound extra-lean ground beef
    1 clove garlic, minced
    1 tablespoon chili powder
    1 teaspoon ground allspice
    1 teaspoon ground cinnamon
    1 teaspoon ground cumin
    1/2 teaspoon cayenne pepper
    1/2 teaspoon salt
    1 1/2 tbsp unsweetened cocoa
    1 (15-ounce) can tomato sauce
    1 tablespoon Worcestershire sauce
    1 tablespoon cider vinegar
    1/2 cup water

    To Serve:
    1 lb. spaghetti (Not included in nutritional info)
    Shredded cheddar cheese (Not included in nutritional info)
    diced onion (Not included in nutritional info)
    1 (14 oz) can kidney beans, drained, rinsed and heated (Not included in nutritional info)

Directions

In a large pan, saute onion, ground beef, garlic, and chili powder until beef is cooked. Add all ingredients to water. Reduce heat and simmer on low, uncovered for 1 1/2 hours. Remove from heat.

Cook spaghetti according to package directions. Serve chili ladled over spaghetti, with your choice of toppings.

Number of Servings: 8

Recipe submitted by SparkPeople user BUN3KIN.

TAGS:  Beef/Pork |

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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    I have never had the original Skyline chili, but this is very good. I thought the amount of cayenne pepper would be a little much when I read the recipe, but not so. The spaghetti cools it down. I cooked it in the crockpot all day on low. - 3/24/10

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  • Very Good
    We liked this. The flavor was great, it was easy to make. Will make again. - 5/18/11

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  • Good
    Not bad, I usually use small red beans instead of kidney - but I think they taste about the same! - 1/18/11

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  • Good
    nice!

    - 1/2/09

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  • Incredible!
    LOVED IT!!! - 1/1/09

    Was this review helpful?   yes  No