Cincinnatti Chili
This chili is flavorful, very filling and it's easy to make. This meal is great if you need to feed a crowd. My kids love this!
Servings: 6 Adults
Ingredients
- 1½ pounds Ground beef I use 1 pound or less (budget queen over here)
- 1 med, onion
- 2 cloves garlic
- 2 Tbsp chili powder
- 1 Tbs unsweetened Cocoa
- 1 tsp each of dry mustard, ground cumin, paprika & Salt
- ¼ tsp each of cayenne pepper & black pepper
- ⅛ tsp each of ground allspice, cardamon, cinnamon & cloves
- 1 28oz can Italian plum tomatoes
- 1 cup Water
- 8 oz Vermicelli or thin spaghetti, cooked
Toppings
- 1 can red kidney beans, heated
- 1 small onion chopped
- Cheddar Cheese optional
Instructions
- Cook ground beef with onion and garlic in Dutch oven/ pot over medium high heat until meat loses red color. Remove excess fat (you can spoon it out or use a paper towel to soak it up.
- Stir in chili powder, cocoa, mustard, cumin, paprika, salt, cayenne and black pepper, allspice, cardamon, cloves, tomatoes and water. Bring to a boil. Reduce heat and simmer, uncovered, 45 minutes (less time is fine 20-45).
- To assemble chili, layer the following ingredients on 6 individual plates: Noodles, chili mixture, beans, cheese and onions.
Notes
If you want to use your crockpot, follow the directions above and make the chili mixture in a pot. You will most likely not need a full cup of water, so start with just 1/2 a cup. Next, transfer the chili into the crock pot. Make sure your crockpot is on a low setting.