Cincinnati Chili Recipe

Name: Cincinnati Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 14 ounces 90% lean ground sirloin; 6 ounces 80% lean ground chuck; 1 1/2 cups finely chopped sweet onion; 2 teaspoons cider vinegar, divided; 1 1/2 teaspoons Worcestershire sauce; 1 1/2 tablespoons smoked sweet paprika; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons ground allspice; 1 1/4 teaspoons kosher salt; 1/2 teaspoon ground red pepper; 1/2 ounce bittersweet chocolate, finely chopped; 3 garlic cloves, crushed; 1 (15-ounce) can unsalted tomato sauce (such as Muir Glen); 1 (15-ounce) can unsalted kidney beans, rinsed and drained; 1 cup cooked bucatini pasta or spaghetti (about 2 ounces uncooked); 1/4 cup water; 1/2 teaspoon canola oil; 3 ounces reduced-fat cheddar cheese, finely shredded (about 3/4 cup); 3/4 cup finely chopped white onion

Servings: persons

2 cups water
14 ounces 90% lean ground sirloin
6 ounces 80% lean ground chuck
1 1/2 cups finely chopped sweet onion
2 teaspoons cider vinegar, divided
1 1/2 teaspoons Worcestershire sauce
1 1/2 tablespoons smoked sweet paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 1/4 teaspoons kosher salt
1/2 teaspoon ground red pepper
1/2 ounce bittersweet chocolate, finely chopped
3 garlic cloves, crushed
1 (15-ounce) can unsalted tomato sauce (such as Muir Glen)
1 (15-ounce) can unsalted kidney beans, rinsed and drained
1 cup cooked bucatini pasta or spaghetti (about 2 ounces uncooked)
1/4 cup water
1/2 teaspoon canola oil
3 ounces reduced-fat cheddar cheese, finely shredded (about 3/4 cup)
3/4 cup finely chopped white onion

1
Bring 2 cups water to a boil in a large Dutch oven. Reduce heat to a simmer. Add beef, stirring to crumble. Stir in sweet onion, 1 teaspoon vinegar, Worcestershire sauce, and next 9 ingredients (through tomato sauce). Return to a simmer. Partially cover, and cook 2 hours, stirring occasionally. Stir in kidney beans; cook 5 minutes. Remove from heat; stir in remaining 1 teaspoon vinegar.
2
Combine cooked pasta, 1/4 cup water, and oil in a large nonstick skillet over medium-high heat. Cook until water evaporates and pasta is lightly browned, stirring occasionally (about 12 minutes). Coarsely chop noodles. Serve chili with pasta, cheese, and white onion.
3
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4
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565

kcal

Calories

Fat

Carbs

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 21 ingredients. The key ingredients include: 2 cups water, 14 ounces 90% lean ground sirloin, 6 ounces 80% lean ground chuck, 1 1/2 cups finely chopped sweet onion, 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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