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Cincinnati Chili Recipe

Photo by: Taste of Home

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Cinnamon and cocoa give a rich brown color to this hearty chili shared by Edith Joyce of Parkman, Ohio. "This dish will warm you up on a cold day," she says.

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6-8 Servings
Prep: 20 min. Cook: 1-3/4 hours

Ingredients

1 pound ground beef
1 pound ground pork
4 medium onions, chopped
6 garlic cloves, minced
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
1/4 cup white vinegar
1/4 cup baking cocoa
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
4 teaspoons ground cinnamon
3 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons ground allspice
2 teaspoons hot pepper sauce
3 bay leaves
1 teaspoon sugar
Salt and pepper to taste
Hot cooked spaghetti
Shredded cheddar cheese, sour cream, chopped tomatoes and green onions

Directions

In a Dutch oven or soup kettle, cook beef, pork, onions and garlic over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, vinegar, cocoa and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until heated through.
Discard bay leaves. Serve over spaghetti. Garnish with cheese, sour cream, tomatoes and onions. Yield: 8 servings.

Nutrition Facts: 1 cup (calculated without spaghetti, cheese, sour cream, tomatoes and green onions) equals 421 calories, 16 g fat (6 g saturated fat), 75 mg cholesterol, 443 mg sodium, 38 g carbohydrate, 11 g fiber, 32 g protein.

Cincinnati Chili published in Taste of Home February/March 2000, p57

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