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Cincinnati-Style Chili over Spaghetti
Recipes
Cincinnati-Style Chili over Spaghetti
6 servings
30 minutes total

Ingredients

  • 1 tablespoon canola oil
  • 1 lb ground beef
  • 8 oz diced fresh yellow onions (1 ½ cups), divided
  • 2 tablespoons chili powder
  • 2 teaspoons unsweetened cocoa powder
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons apple pie spice
  • 1 teaspoon kosher salt
  • 1 (15 oz) can tomato sauce
  • 1 cup reduced-sodium beef broth
  • 2 tablespoons apple cider vinegar
  • 16 oz thin spaghetti pasta

Steps

    1. Bring water to a boil for pasta. Preheat large Dutch oven on medium 2–3 minutes. Place oil in Dutch oven, then add beef and ¾ cup onions; cook 3–4 minutes, stirring to crumble meat, until no pink remains and beef is 160°F.
    2. Combine chili powder, cocoa powder, garlic powder, apple pie spice, and salt until blended. Add to meat; cook and stir 1–2 minutes to blend flavors.
    3. Cook pasta following package instructions, then drain.
    4. Stir tomato sauce, broth, and apple cider vinegar into meat mixture. Cook 7–8 minutes until liquid reduces and chili thickens. Serve chili over pasta, topped with remaining ¾ cup onions.

Amount per ⅙ recipe serving: Calories 500, Total Fat 14g, Sat Fat 4g, Trans Fat 0g, Chol 45mg, Sodium 720mg, Total Carb 67g, Fiber 7g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 27g, Vitamin D 0%, Calc 4%, Iron 30%, Potassium 15%