Cincy chili is Cincinnati Style Chili – a quick chili served with spaghetti noodles. It may sound odd like it did to my family…until they tried it and immediately fell in love!
To begin, start a pot of water for your spaghetti. Place a cover on the pot to help it boil quicker. Dice a half cup of onion and mince 3 cloves of garlic.
In your Dutch oven, heat a tablespoon of extra virgin olive oil and sauté the onion and garlic until tender, about 2 minutes.
Add in a pound of ground beef and cook until browned.
Now for your seasonings. A tablespoon of chili powder, a teaspoon each of cumin and baking cocoa, a half teaspoon each of salt, fresh ground black pepper, and cinnamon. Stir these in and let them cook for just a minute.
Add in a can (15 ounce) of fire roasted diced tomatoes. Cook for a minute.
Right about now, your water should be ready. Add in 8 ounces of spaghetti.
To your soup pot, add in a cup of beef broth.
Stir in a can (15 ounce) of drained and rinsed kidney beans.
Stir in a tablespoon of red wine vinegar.
Stir the chili all together, bring it to a boil and reduce to a simmer. Cook for a few minutes, until the spaghetti is ready. Once the spaghetti is cooked, drain it and then add it to the chili.
Serve topped with a little shredded cheddar cheese.
This chili only takes 25 minutes to make, start to finish. As simple as it is, maybe I should call it “Cinch-y Chili.” Enjoy!
Click here for the printable version: Cincy Chili