Cincinnati Chili

  • 3/4 lb lean ground beef
  • 1 cup onion, diced
  • 1 clove garlic, pressed
  • 15 oz can lower-sodium tomato sauce
  • 1-1/2 cups water
  • 2 teaspoons unsweetened cocoa
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper, or to taste
  • 1-1/2 teaspoons cider vinegar
  • 6 oz dry spaghetti, cooked according to package directions (3 cups cooked)
  • 15 oz can red kidney beans, heated
  • Onion, chopped
  • 1/2 cup shredded cheese


  1. Crumble beef into a large, nonstick skillet and cook over medium-high heat.
  2. Add diced onion; cook, mixing with a large spoon to break up meat, until beef is browned.
  3. Add garlic, tomato sauce, water, cocoa, chili powder, salt, allspice, cinnamon, cumin, red pepper, and vinegar.
  4. Bring to a simmer, reduce heat, and simmer slowly, uncovered, 1 hour.
  5. Spoon sauce over cooked spaghetti, top with beans, chopped onion, and cheese. Serve with oyster crackers.

(By Jean Kressy, Ashburnham, Mass)

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