Cincinnati-Style Chili

Cincinnati-Style Chili

55
KDCG 2

"Spaghetti topped with hot chili - it's got all the food groups!"

Ingredients

{{adjustedServings}} servings 769 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 769 kcal
  • 38%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 74.8g
  • 24%
  • Protein:
  • 88.4 g
  • 177%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 1787 mg
  • 71%

Based on a 2,000 calorie diet

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Directions

  1. Heat olive oil in a large frying pan. Saute onion until tender. Mix in burger-style crumbles and garlic; cook until the crumbles have browned.
  2. Stir 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.
  3. While 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.
  4. Stir beans into the chili and mix lightly.
  5. Spoon cooked spaghetti into bowls and top with chili. Sprinkle with cheese if desired.
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Reviews

55
  1. 76 Ratings

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I just made this and I have to admit that I thought it was horrible. I followed the recipe to the tee, so I guess it just wasn't my style!

Taste just like Skyline! Very yummy.

A great chili recipe! I've tried to find a good vegetarian version and this one is the best so far. The addition of atypical chili spices may make you skeptical, but the finished product is wo...