Overnight Cincinnati Chili
Overnight Cincinnati Chili recipe
Yield
12 servingsPrep
½Cook
11½ hrsReady
11 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| ½ | cup |
onions
chopped |
|
| 2 | pounds |
beef
ground |
|
| ¼ | cup |
chili powder
|
*
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
cumin
|
|
| ¼ | teaspoon |
allspice
|
|
| ¼ | teaspoon |
red pepper flakes
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
| 1 |
bay leaves
|
*
|
|
| ½ | ounce |
unsweetened chocolate
|
|
| 2 | cans |
beef stock
|
*
|
| 1 | can |
tomato sauce
|
*
|
| 2 | tablespoons |
apple cider vinegar
|
|
|
spaghetti cooked
|
* | ||
|
cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 118 | ml |
onions
chopped |
|
| 907.2 | g |
beef
ground |
|
| 59 | ml |
chili powder
|
*
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
cumin
|
|
| 1.3 | ml |
allspice
|
|
| 1.3 | ml |
red pepper flakes
ground |
|
| 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 | x |
spaghetti cooked
|
* |
| 1 | x |
cheese
shredded |
*
|
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 clumps with a wooden spoon, until browned.
Add chili powder, cinnamon, cumin, allspice, cloves, red pepper, bay leaf, chocolate, broth, tomato sauce and vinegar; stir to mix well.
Bring to a boil.
Reduce heat to low; cover and simmer 1½ hours, stirring occasionally.
Refrigerate overnight.
Remove the bay leaf.
Reheat gently over medium heat.
Serve over hot, drained spaghetti.
Top with shredded cheddar cheese.
