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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Ingredients
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    2   pounds 
    lean ground beef
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    2   cups 
    chopped onion (2 large)
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    1  26  ounce jar 
    tomato and garlic pasta sauce
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    1  15  ounce can 
    red kidney beans, rinsed and drained
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    1/2  cup 
    water
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    2   tablespoons 
    chili powder
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    2   tablespoons 
    semisweet chocolate pieces
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    1   tablespoon 
    vinegar
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    1   teaspoon 
    ground cinnamon
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    1/4  teaspoon 
    cayenne pepper
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    1/4  teaspoon 
    ground allspice
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    1   pound 
    packaged dried cut ziti or gemelli pasta
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    Shredded cheddar cheese (optional)
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    Chopped onion (optional)

Directions
1.
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.
2.
Combine pasta sauce, beans, water, chili powder, chocolate pieces, vinegar, cinnamon, cayenne pepper, and allspice into meat mixture in Dutch oven.
3.
Bake, covered, for 1 hour, stirring once halfway through baking.
4.
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, Monosaturated fat (g) 3, fiber (g) 4, sugar (g) 4, pro. (g) 17, vit. A (IU) 486, vit. C (mg) 4, sodium (mg) 277, calcium (mg) 50, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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