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Cincinnati-Style Chili Recipe

Recipe by: KDCG

"Spaghetti topped with hot chili - it's got all the food groups!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Heat olive oil in a large frying pan. Saute onion until tender. Mix in burger-style crumbles and garlic; cook until the crumbles have browned.
  • 2Stir in tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa, and hot sauce. Heat over medium-high heat until the mixture begins to boil. Reduce heat to low, cover, and simmer 15 to 20 minutes until sauce thickens.
  • 3While the sauce is thickening, bring a large pot of salted water to boil; place spaghetti in the water and bring it to a boil again. Cook until al dente. Drain well.
  • 4Stir beans into the chili and mix lightly.
  • 5Spoon cooked spaghetti into bowls and top with chili. Sprinkle with cheese if desired.
Footnotes
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup
Ingredients
  • 4 servings
  • 769 cals
  • 8 ounces spaghetti
  • 1 tablespoon olive oil
  • 1 (12 ounce) package frozen burger-style crumbles
  • 1 onion, chopped
  • 1 tablespoon minced garlic
  • 1 cup tomato sauce
  • 1 cup water
  • 1 (14.5 ounce) can diced tomatoes
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground allspice
  • 1 tablespoon light brown sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon hot pepper sauce
  • 1 cup kidney beans, drained and rinsed
  • 1 cup shredded Cheddar cheese (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    769
    38%
  • Fat:
    17.7
    27%
  • Carbs:
    74.8
    24%
  • Protein:
    88.4
    177%
  • Cholesterol:
    30
    10%

Based on a 2,000 calorie diet

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