Cincinnati-Style Chili

Thinner than most chile con carne and redolent with sweet spices, this Ohio specialty put Cincinnati on the culinary map. Residents enjoy it many ways, including as a hot dog topping and mixed with pasta and topped with a mountain of cheddar cheese.

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  • 2 pounds lean ground beef
  • 2 cups chopped onion (2 large)
  • 1 26 ounce jar tomato and garlic pasta sauce
  • 1 15 ounce can red kidney beans, rinsed and drained
  • 1/2 cup water
  • 2 tablespoons chili powder
  • 2 tablespoons semisweet chocolate pieces
  • 1 tablespoon vinegar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground allspice
  • 1 pound packaged dried cut ziti or gemelli pasta
  • Shredded cheddar cheese (optional)
  • Chopped onion (optional)
Preheat oven to 350 degrees F. In an ovenproof 4- to 5-quart Dutch oven cook ground beef and the 2 cups onion until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Return meat to Dutch oven.
Combine pasta sauce, beans, water, chili powder, chocolate pieces, vinegar, cinnamon, cayenne pepper, and allspice into meat mixture in Dutch oven.
Bake, covered, for 1 hour, stirring once halfway through baking.
To serve, cook pasta according to package directions; drain. Serve chili over cooked pasta. If desired, sprinkle with cheese and additional onion.

nutrition information

Per Serving: cal. (kcal) 257, Fat, total (g) 7, chol. (mg) 36, sat. fat (g) 2, carb. (g) 33, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 0, fiber (g) 4, sugar (g) 4, pro. (g) 17, vit. A (IU) 485.9, vit. C (mg) 4.13, sodium (mg) 277, calcium (mg) 50.48, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet
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