Cincinnati Chili

I spent much of my childhood in Cincinnati, and I remember my mom taking us to get Cincinnati Chili (or Skyline Chili, I think the other place was called) and it was SO good!!!  On top of a hot dog, on top of pasta, and lots of finely shredded cheddar cheese.  I found this recipe in a magazine a month ago and while I haven't made it yet, I am really excited to give it a try.  I'll update after I make it.

Cincinnati Chili

• 2 cups low-sodium beef broth
• 1 8 ounce can tomato sauce
• 1/4 cup tomato paste
• 2 tablespoons cider vinegar
• 2 tablespoons chili powder
• 2 teaspoons unsweetened cocoa powder
• 1 teaspoon ground cumin
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 garlic cloves, chopped
• 1 large yellow onion, diced
• 2 pounds ground beef
• 1 pound spaghetti, cooked
• Finely shredded cheddar cheese and diced white onions (optional)

1. Whisk together broth, tomato sauce, tomato paste, vinegar, chili powder, cocoa powder, cumin, cinnamon, cloves, allspice, salt and pepper in the base of a slow cooker. Add garlic and yellow onion, and crumble in beef; mix. Cover and cook on HIGH for 6 hours or LOW for 8 hours.

2. Ladle chili over cooked spaghetti. Garnish with finely shredded cheddar cheese and diced white onions, if desired.

nutrition facts

• Servings Per Recipe 8
• Calories(kcal)325
• Protein(gm)28
• Carbohydrate(gm)24
• Fat, total(gm)12
• Cholesterol(mg)74
• Saturated fat(gm)5
• Dietary Fiber, total(gm)3
• Sodium(mg)654
• Percent Daily Values are based on a 2,000 calorie diet