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Here is an authentic chili recipe that gets its regional twist by adding cinnamon. It is typically served over spaghetti and topped with kidney beans, Cheddar cheese and onions.
2 tablespoons McCormick® Chili Powder
2 teaspoons sugar
1 1/2 teaspoons McCormick® Cinnamon, Ground
1 teaspoon McCormick® Garlic Powder
1 teaspoon salt
1 1/2 pounds ground beef
1 1/2 cups chopped onions, divided
2 cups water
1 can (15 ounces) tomato sauce
8 ounces spaghetti, cooked
1 can (15 ounces) kidney beans, drained and rinsed
For the Spice Blend, mix chili powder, sugar, cinnamon, garlic powder and salt in small bowl. Set aside.
Cook ground beef and 1 cup of the onions in large saucepan on medium-high heat until beef is no longer pink; drain fat. Add Spice Blend, water and tomato sauce; bring to boil. Reduce heat to low; simmer, uncovered, 30 minutes, stirring occasionally.
Serve chili over spaghetti. Top with kidney beans, and remaining 1/2 cup onions. Sprinkle with shredded Cheddar cheese, if desired.
(Amount per serving)
Excellent recipe. Prepare Cincinnati Chili for the first time and it was an immediate hit. Will definitely keep this as a winter staple.
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Needs cocoa powder or chocolate also. Hint: cook ground beef with a bit of water and 'mush' it up as you heat it to obtain the fine ground consistency typically found with Cincy chili.