Cincinnati Chili with Spaghetti
A delicious and flavorful Cincinnati chili served over spaghetti, topped with shredded cheese.
Ingredients
12 | ounces spaghetti |
|---|---|
3 1⁄2 | tablespoons olive oil, divided |
3⁄4 | teaspoon cumin |
1⁄2 | teaspoon cinnamon |
1⁄2 | teaspoon smoked paprika |
1⁄2 | teaspoon unsweetened cocoa powder |
1⁄8 | teaspoon allspice |
1⁄8 | teaspoon cayenne pepper |
3 | garlic cloves, minced |
3 | tomato paste |
1 | pound extra lean ground beef |
1 | baked beans |
1 1⁄2 | teaspoons Worcestershire sauce |
1⁄3 | cup red wine |
| • | salt & freshly ground black pepper, to taste |
1 | cup cheddar cheese, shredded |
Instructions
| 1. | Begin by bringing a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions. Drain the pasta into a colander and return it to the pot. Add 1 tablespoon of olive oil to coat the pasta and cover to keep it warm. |
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| 2. | Meanwhile, in a large skillet over medium-high heat, combine the remaining olive oil, cumin, cinnamon, smoked paprika, cocoa powder, allspice, cayenne pepper, minced garlic, and tomato paste. Sauté the mixture until fragrant, which should take about 1 - 2 minutes. |
| 3. | Add the extra lean ground beef to the skillet and sauté it until almost cooked through, approximately 8 minutes. |
| 4. | Mix in the can of baked beans, red wine, and Worcestershire sauce. Ensure everything is well combined. |
| 5. | Cover the skillet and let the chili simmer for about 5 minutes to allow the flavors to meld together. |
| 6. | Season the chili with salt and pepper to taste. |
| 7. | To serve, place a portion of the chili over the spaghetti and generously top it with shredded cheddar cheese. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 832.6 kcal |
| Protein | 48.7 g |
| Fat | 28.8 g |
| Carbohydrates | 92.9 g |
| Fiber | 8.4 g |
| Sugar | 13.8 g |
Published on Jul 19, 2024 by Luminița