52 - Twenty Two

Chili with a twist – serve it on pasta.  This recipe has been around a long time, although I first heard about it from my friend DiAnne.  So it’s DiAnne’s Cincinnati Chili. 


So good, great for cold weather during Bowl Season.



DiAnne’s Cincinnati Chili


1 ½ lb ground beef

2 cups onions, chopped

2 garlic cloves, chopped

2 – 15 oz cans tomato sauce

3 cups water

4 tsp unsweetened cocoa

3 tsp chili powder

1 tsp salt

½ tsp ground allspice

½ tsp cinnamon

½ tsp cumin

¼ tsp ground red pepper

3 tsp cider vinegar


12 oz cooked spaghetti


2 cans kidney beans


Red onion, chopped (garnish)

Cheddar cheese, grated (garnish)

Oyster crackers (garnish)


Crumble beef into a large non-stick skillet and cook over medium/high heat.  Add chopped onion.  Cook, mixing with a large spoon to break up meat, until beef is browned.  Add garlic, tomato sauce, water, cocoa, chili powder, salt, allspice, cinnamon, cumin, red pepper and vinegar.  Bring to a boil, reduce heat and simmer slowly, uncovered, one (1) hour.  Stir occasionally and add more water as necessary to make consistency of a meat sauce.


Spoon sauce over cooked spaghetti

2 way – add cheese

3 way – add cheese and onions

4 way – add cheese, onions and beans


Serve with Oyster crackers.



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