Cincinnati-Style Chili

Thinner than most chile con carne and redolent with sweet spices, this Ohio specialty put Cincinnati on the culinary map. Residents enjoy it many ways, including as a hot dog topping and mixed with pasta and topped with a mountain of cheddar cheese.

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4.0 by 2 people

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  • Makes: 16 servings
  • Prep: 25 mins
  • Bake: 1 hr 350°F

Cincinnati-Style Chili

Directions

  1. Preheat oven to 350 degrees F. In an ovenproof 4- to 5-quart Dutch oven cook ground beef and the 2 cups onion until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Return meat to Dutch oven.
  2. Combine pasta sauce, beans, water, chili powder, chocolate pieces, vinegar, cinnamon, cayenne pepper, and allspice into meat mixture in Dutch oven.
  3. Bake, covered, for 1 hour, stirring once halfway through baking.
  4. To serve, cook pasta according to package directions; drain. Serve chili over cooked pasta. If desired, sprinkle with cheese and additional onion.
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Nutrition Facts (Cincinnati-Style Chili )

  • Per serving:
  • 257 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 36 mg chol.,
  • 277 mg sodium,
  • 33 g carb.,
  • 4 g fiber,
  • 4 g sugar,
  • 17 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

2 Ratings
1035 Days Ago
You don't brown the ground beef for Cincinnati Chili, you boil it so that it is fine and not lumpy. You serve it over angel hair pasta with a very healthy topping of mild cheddar cheese. That's a three way. A four way is to add onion or beans. A five way is to add both

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