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Cincinnati Chili

Cummulative Rating
N/A
Servings
Makes 6-8 servings
Difficulty
Medium
Ingredients

1/2 lb. small red beans
6 cups water

2 Tablespoons olive oil
2 large onions, chopped
3 garlic cloves, minced
3 lbs. ground beef
1/4 cup chili powder
1-1/2 Tablespoons paprika
1-1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon dried oregano
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
Pinch of ground cloves
Dash of freshly ground grated nutmeg
1 bay leaf
5 cups gf Beef Stock
1 16oz. can tomato sauce
1 Tablespoon red wine vinegar
1 Tablespoon molasses

1/2 lb. gf spaghetti

1/2 cup grated white Vermont cheddar
Directions
Rinse and pick through the beans. Place the beans in a large saucepan. Add the water. Bring to a boil. Boil for 2 minutes. Take off the heat, cover and let sit for 1 hour. Drain.

Heat the oil in a large dutch oven over medium heat. Add the onions and sauté for 4-5 minutes, or until the onions soften. Add the garlic; sauté for 30 seconds. Add the ground beef, chili powder, paprika, cumin, coriander, allspice, oregano, cayenne, cinnamon, cloves, and nutmeg. Cook until the beef is browned, about 8-10 minutes. Add the bay leaf, beef stock, tomato sauce, vinegar, molasses and beans. Bring to a boil. Reduce heat and simmer, stirring occasionally, for about 1-1/2 to 2 hours. Skim off any fat. Adjust seasonings to taste with salt and freshly ground black pepper.

Meanwhile, prepare pasta according to package directions. Drain. Stir the cooked pasta into the chili. Garnish each serving with white cheddar and serve.
Tips
We used Tinkyada’s gf spaghetti in this recipe. To purchase this product click the link below in our Recommended Tools section.
Recommended Tools
#530 Tinkyada Spaghetti
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