Cincinnati Chili
67 min · 6 steps
Hard: over 60 min or 12+ steps
About this dish
A finely spiced beef mince chili with warm notes of cinnamon and cocoa is simmered until deeply savoury, then ladled over spaghetti with shredded cheddar and onion.
Allergy Info
Dairy, Gluten
Diet Info
Meat
Ingredients
Fresh Produce
- Onionfinely chopped, plus extra to serve1
- Garlic clovesminced2
Meat & Poultry
- Beef Mince15% fat500 g
Dairy & Eggs
- Cheddar Cheesegrated150 g
Tins & Jars
- Chopped Tomatoestinned400 g
- Beef Stock300 ml
- Kidney beanstinned, drained, to serve400 g
Dried Goods
- Cocoa powder1 tbsp
- spaghetti300 g
Spices & Seasonings
- Chilli powder2 tbsp
- Ground Cumin1 tsp
- Ground cinnamon1 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil15 ml
Utensils
- Large saucepan
- Large pot
- Meat thermometer
- Chopping board
- Sharp knife
Method
Heat the vegetable oil in a large saucepan over medium heat and cook the onion for 5 minutes until softened.
Add the garlic and beef mince and cook, breaking it up finely, until well browned and a meat thermometer reads at least 71°C, about 8 minutes.
Stir in the chilli powder, ground cumin, ground cinnamon and cocoa powder and cook for 1 minute.
Add the chopped tomatoes and beef stock and simmer uncovered for 30 minutes, stirring occasionally, until thickened and deeply flavoured, then season with salt.
Cook the spaghetti in a large pot of salted boiling water until al dente, then drain.
Divide the spaghetti between bowls, ladle over the chili, and top with the kidney beans, cheddar and diced onion.