Cincinnati Chili

cincinnati chili

Spaghetti is one of those staple North American foods that I don’t think I could live without.  It’s so comforting on a cold evening, quick and easy to make, and can be dressed up however you want.  And kids love it, which makes it that much better as a regular dinner.  You can easily just use regular pasta sauce on top of the noodles, but if you’re looking for something fun and different that won’t take much longer, then this recipe is for you!

I imagine you could put cincinnati chili in a taco or on rice or eat it with tortilla chips, but my favourite way is just on top of some noodles (today it was linguine as we were apparently all out of spaghetti in my house).  It’s spicy (with chili powder), sweet (with sugar and cinnamon) and all around delicious.  We usually eat it with some grated cheddar cheese and green onions, but you can also add kidney beans to make it more like a “chili”.

Cincinnati Chili

serves at least 6

What you need:
    1 lb ground beef
    1 onion, diced
    1 clove garlic, minced
    a few splashes of red wine (optional)*
    1 teaspoon cinnamon
    1 Tbsp chili powder
    1/2 teaspoon sugar
    3/4 teaspoon salt
    1/4 teaspoon cayenne pepper
    1 28-oz can tomatoes
    1 5 1/2-oz can tomato paste
    toppings: grated cheddar, kidney beans, chopped green onions

What to do:
In a large skillet over medium heat, cook the beef, onion and garlic until beef is well browned.  Drain the fat and pour in the wine (if using).  Continue to cook until the wine has mostly cooked out.

Add the cinnamon, chili powder, salt, sugar and cayenne pepper and cook for one minute.  Then add the tomatoes and paste and heat to boiling, while stirring occasionally.

Serve over spaghetti (or in a taco or over rice) and top with desired toppings.

*I like to pour some red wine onto ground beef every time I make it, especially if I have some leftover from the night before.  You don’t need to use it, but it adds extra flavour to your meal.


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