Cincinnati-Style Chili50 Reviews
“Spaghetti topped with hot chili - it's got all the food groups!” - by KDCG
Original recipe yields 4 servings
- 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.
- 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.
- 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.
- Stir beans into the chili and mix lightly.
- Spoon cooked spaghetti into bowls and top with chili. Sprinkle with cheese if desired.
Amount Per Serving (4 total)
- 769 cal
- 17.7 g
- 74.8 g
Based on a 2,000 calorie diet
Reviews (50)Rate This Recipe
"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!..." See more"
"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 worth th..." See moree risk! I added two medium vine-ripened tomatoes, chopped, when the canned tomatoes were added to increase the flavor. Next time I will halve the water, as ours was too watery and we had to simmer it uncovered for about 10 minutes extra. However, that 10 minutes made the beans just tender enough, and I would add them half-way through the simmering time to make sure they are tender enough for the next time. Another suggestion would be to halve or leave out the brown sugar, it was a bit too sweet for my taste, but will definitely make it again!"
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