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Cincinnati Chili

TOTAL TIME: Prep: 20 min. Cook: 1-3/4 hours YIELD: 8 servings.
Cinnamon and cocoa give a rich brown color to hearty Cincinnati chili. This dish will warm you up on a cold day. —Edith Joyce, Parkman, Ohio

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 Worcestershire sauce
  • 2 teaspoons hot pepper sauce
  • 1 teaspoon sugar
  • 2 tablespoons chili powder
  • 4 teaspoons ground cinnamon
  • 3 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons ground allspice
  • 3 bay leaves
  • Salt and pepper to taste
  • Hot cooked spaghetti
  • Optional: Shredded cheddar cheese, sour cream, chopped tomatoes and green onions

Directions

  • 1. In a Dutch oven, cook the beef, pork and onions over medium heat until meat is no longer pink, breaking meat into crumbles. Add garlic; cook 1 minute longer. Drain. Add the beans, tomatoes, vinegar, cocoa, sauces, sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
  • 2. Discard bay leaves. Serve with spaghetti. If desired, garnish with cheese, sour cream, tomatoes and onions.

Nutrition Facts

1 cup: 421 calories, 16g fat (6g saturated fat), 75mg cholesterol, 443mg sodium, 38g carbohydrate (7g sugars, 11g fiber), 32g protein.

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