Easy Cincinnati Chili over Spaghetti
EatSimpleFood.com
Cincinnati Chili is famous in its hometown and this recipe variation incorporates beans and some more Indian spices with chili over spaghetti.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 lb spaghetti
- ~ 1 Tbsp vegetable oil
- 1 1/4 lb ground beef
- 1 cup onions, diced
- 1 Tbsp garlic, minced
- 3/4 tsp ground cinnamon
- 3/4 tsp ground chili powder
- 1 1/4 tsp garam masala
- 1 bay leaf
- 3/4 tsp salt
- 15 ounces canned kidney beans with juices
- 15 ounces diced canned tomatoes with juices
- 1 cup beef broth
- 1/2 cup chopped parsley, as garnish
- 1 cup cheddar cheese, grated - optional as garnish
Instructions
- Bring a large pot of salted water to a boil and add spaghetti. Reduce heat and cook at a simmer for ~ 10-12 minutes or until desired tenderness.
- Bring a large pot or pan to medium high heat on the stovetop, add enough oil to lightly cover the bottom of the pan. Add onions, beef, garlic, cinnamon, chili powder, garam masala, bay leaf, and salt when the oil is hot.
- Cook ~ 8 minutes or until beef is done and add beans, tomatoes, and broth. Bring to a boil, reduce heat, and simmer uncovered, stirring occasionally, ~ 30 minutes or until sauce is reduced.
- Serve over drained spaghetti and add cheese and parsley to garnish. Add salt to taste. Happy Eating! Beckie
Notes
- Don't have beef broth? Just substitute water.
Find it online: https://eatsimplefood.com/cincinnati-chili/