5-Way Cincy Chili
Chili and cheese on spaghetti?! It’s how they do it in Cincinnati—and there’s a reason it’s famous.
|Serving size:||1 Cup; 1/4 Recipe|
|Prep time:||10 minutes|
|Cook time:||25 minutes|
|Total time:||35 minutes|
Large Pot, Large Frying Pan, Measuring Cups and Spoons
8 ounces whole wheat spaghetti
1 tablespoon olive oil or vegetable oil
1 pound lean (85% or leaner) ground beef
1 medium onion, diced
2 teaspoons cocoa powder
2 tablespoons chili powder
1 teaspoon ground cinnamon
1 15 ounce can no salt added crushed tomatoes
1 14 ounce can reduced-sodium beef broth
1 15 ounce can no salt added kidney beans, drained and rinsed
1 cup shredded low-fat cheddar cheese
- Before you begin, wash your hands, surfaces, tops of cans, and utensils.
- Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. While pasta is boiling, begin step 3. Drain and set pasta aside.
- Heat oil in a large frying pan over medium-high heat. Add beef, onion, cocoa powder, chili powder, and cinnamon. Cook, stirring and breaking up lumps with a spoon, until the onion is beginning to soften, about 5 minutes.
- Stir in tomatoes and broth; bring to a boil. Reduce heat to bring contents to a fast simmer and cook, stirring frequently, until the chili is thickened, about 15 minutes.
- Stir beans into the sauce. Cook, stirring, until heated through, about 1 minute more. Serve chili over pasta, and top with shredded cheese.