Cincinnati Chili I Recipe

Name: Cincinnati Chili I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; 2 (8 ounce) cans tomato sauce; 1 (5 ounce) can tomato paste; 2 medium onions, chopped; 1 stalk celery, chopped; 2 tablespoons chili powder; 2 tablespoons fresh lemon juice; 1 tablespoon dark brown sugar; 2 bay leaves; 4 cloves garlic, finely minced; 2 teaspoons ground cinnamon; 1 teaspoon kosher salt; 1 teaspoon black pepper; 1 teaspoon ground cumin; 1/2 teaspoon ground allspice; 1/4 teaspoon ground cloves; 1 lb lean ground beef; 1 lb ground lean pork; TOPPINGS; 1 lb thin spaghetti, cooked; 2 cups cooked red kidney beans; 2 cups finely chopped onions; 2 cups shredded cheddar cheese; oyster crackers

Servings: persons

4 cups water
2 (8 ounce) cans tomato sauce
1 (5 ounce) can tomato paste
2 medium onions, chopped
1 stalk celery, chopped
2 tablespoons chili powder
2 tablespoons fresh lemon juice
1 tablespoon dark brown sugar
2 bay leaves
4 cloves garlic, finely minced
2 teaspoons ground cinnamon
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 lb lean ground beef
1 lb ground lean pork
TOPPINGS
1 lb thin spaghetti, cooked
2 cups cooked red kidney beans
2 cups finely chopped onions
2 cups shredded cheddar cheese
oyster crackers

1
In a large, heavy pot, combine all of the ingredients except the beef, pork, and toppings.
2
Cover and bring to a boil.
3
Crumble the meats in gradually and return the mixture to a boil.
4
Reduce the heat and simmer for 2 hours, uncovered, or until the chili is as thick as you like.
5
Discard the bay leaves.
6
Serve the chili in flat soup bowls by putting a layer of spagetti, then the chili over top, then passing the remaining toppings at the table for each person to personalize their own.

1016

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 24 ingredients. The key ingredients include: 4 cups water, 2 (8 ounce) cans tomato sauce, 1 (5 ounce) can tomato paste, 2 medium onions, chopped, and more.

Yes, Cincinnati Chili I 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 I

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