Cincinnati Chili Recipe

Here is an authentic chili recipe that gets its regional twist by adding cinnamon. It is typically served over spaghetti and topped with kidney beans, Cheddar cheese and onions.
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  • Cincinnati Spice Blend:
  • 2 tablespoons McCormick® Chili Powder
  • 2 teaspoons sugar
  • 1 1/2 teaspoons McCormick® Cinnamon, Ground
  • 1 teaspoon McCormick® Garlic Powder
  • 1 teaspoon salt
  • 1 1/2 pounds ground beef
  • 1 1/2 cups chopped onions, divided
  • 2 cups water
  • 1 can (15 ounces) tomato sauce
  • 8 ounces spaghetti, cooked
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • cup shredded Cheddar cheese
15 mins
40 mins
1. For the Spice Blend, mix chili powder, sugar, cinnamon, garlic powder and salt in small bowl. Set aside.

2. Cook ground beef and 1 cup of the onions in large saucepan on medium-high heat until beef is no longer pink; drain fat. Add Spice Blend, water and tomato sauce; bring to boil. Reduce heat to low; simmer, uncovered, 30 minutes, stirring occasionally.

3. Serve chili over spaghetti. Top with kidney beans, cheese and remaining 1/2 cup onions, as desired.
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Nutrition (per serving)
Calories: 340 Calories
Fat: 12 Grams
Protein: 24 Grams
Cholesterol: 57 Milligrams
Carbohydrates: 34 Grams
Sodium: 712 Milligrams
Fiber: 4 Grams

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