Cincinnati Chili Recipe

Name: Cincinnati Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra-virgin olive oil, divided; 3 cups chopped onions; 6 garlic cloves, finely chopped; 3 pounds ground lamb; 2 tablespoons unsweetened cocoa powder; 1 1/2 teaspoons ground allspice; 1 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons cayenne pepper; 1/4 teaspoon ground cloves; 4 2/3 cups (about) low-salt beef broth, divided; 1/3 cup tomato paste; 3 tablespoons apple cider vinegar; 1 1/2 tablespoons chili powder; 1 tablespoon dried oregano; 1 tablespoon (packed) brown sugar; 1 tablespoon Worcestershire sauce; 4 tablespoons chopped fresh Italian parsley, divided; 1 pound spaghetti; 2 15-ounce cans kidney beans, rinsed, drained coarsely; Coarsely rated goat's-milk gouda cheese or goat's-milk; Cheddar cheese; Chopped onions

Servings: persons

4 tablespoons extra-virgin olive oil, divided
3 cups chopped onions
6 garlic cloves, finely chopped
3 pounds ground lamb
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons cayenne pepper
1/4 teaspoon ground cloves
4 2/3 cups (about) low-salt beef broth, divided
1/3 cup tomato paste
3 tablespoons apple cider vinegar
1 1/2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon (packed) brown sugar
1 tablespoon Worcestershire sauce
4 tablespoons chopped fresh Italian parsley, divided
1 pound spaghetti
2 15-ounce cans kidney beans, rinsed, drained coarsely
Coarsely rated goat's-milk gouda cheese or goat's-milk
Cheddar cheese
Chopped onions

1
Heat 2 tablespoons oil in large deep skillet over medium heat. Add onions; saute until tender, about 10 minutes. Add garlic; stir 1 minute. Add lamb; cook until browned, breaking into pieces, about 15 minutes. Add cocoa and next 4 ingredients; stir 3 minutes. Stir in 4 cups broth and next 6 ingredients. Bring to boil; reduce heat to medium-low. Simmer uncovered until thickened, stirring often, about 1 hour. Spoon fat from top of chili. Season with salt and pepper. Thin with broth by 1/3 cupfuls. Stir in 2 tablespoons parsley.
2
Meanwhile, cook spaghetti in pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Toss with beans and 2 tablespoons oil. Season with salt and pepper.
3
Divide spaghetti among bowls. Top with chili. Garnish with cheese, onions, and parsley.

1569

kcal

Calories

Fat

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 4 tablespoons extra-virgin olive oil, divided, 3 cups chopped onions, 6 garlic cloves, finely chopped, 3 pounds ground lamb, and more.

Yes, Cincinnati Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cincinnati Chili

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