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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.
We Cincinnatians know you must have cocoa in it - and allspice. Also, meat cooked in water slowly all day it makes the chili melt in your mouth.
T | October 06, 2016 |
Excellent recipe. Prepare Cincinnati Chili for the first time and it was an immediate hit. Will definitely keep this as a winter staple. ~Thanks McCormick~
Miss Tasha | November 06, 2013 |
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.
Mary Ann | September 24, 2013 |