Mexican Cincinnati Chili
Mexican Cincinnati Chili recipe
Yield
12 servingsPrep
20 minCook
90 minReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| ½ | cup |
onions
chopped |
|
| 2 | pounds |
ground beef
|
|
| ¼ | cup |
chili powder
|
*
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
cumin
|
|
| ¼ | teaspoon |
allspice
|
|
| ¼ | teaspoon |
cloves
ground |
|
| 1 | each |
bay leaves
|
*
|
| ½ | ounce |
unsweetened chocolate
|
|
| 2 | cans |
beef stock
|
*
|
| 1 | can |
tomato sauce
|
*
|
| 2 | tablespoons |
apple cider vinegar
|
|
| ¼ | teaspoon |
red pepper flakes
ground |
|
| 1 | x |
spaghetti
cooked |
*
|
| 1 | x |
cheddar cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 118 | ml |
onions
chopped |
|
| 907.2 | g |
ground beef
|
|
| 59 | ml |
chili powder
|
*
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
cumin
|
|
| 1.3 | ml |
allspice
|
|
| 1.3 | ml |
cloves
ground |
|
| 1 | each |
bay leaves
|
*
|
| 14.5 | ml/g |
unsweetened chocolate
|
|
| 2 | cans |
beef stock
|
*
|
| 1 | can |
tomato sauce
|
*
|
| 3E+1 | ml |
apple cider vinegar
|
|
| 1.3 | ml |
red pepper flakes
ground |
|
| 1 | x |
spaghetti
cooked |
*
|
| 1 | x |
cheddar cheese
grated |
*
|
Directions
Heat oil in a large saucepan over medium heat.
Add onion and cook, stirring frequently, until tender, about 6 minutes.
Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
Add remaining ingredients, except spaghetti and cheese.
Stir to mix well.
Bring to a boil.
Reduce heat to low; cover and simmer 1½ hours, stirring occasionally.
Best if you now refrigerate overnight.
Remove the bay leaf.
Reheat gently over medium heat.
Serve over hot, drained spaghetti.
Top with shredded cheddar cheese.
