Cincinnati-Style Beef Chili

Ok, so another beef recipe. Shoot me. But? A cold front moved through at the beginning of last week and I needed a chili fix. This is not your ordinary chili recipe. We were all pleasantly surprised, and we fought over the left overs too (unheard of)!

Cincinnati-Style Beef Chili

Serves 4 plus leftovers

What you need-

2 tbs paprika

2 tbs cocoa powder (trust me)

2 tsp chili powder

1 tsp cinnamon (weird, right?)

1 tsp allspice (super weird!)

1 tsp salt

1 1/4 pounds lean ground beef (I used 7% fat)

1 (15 1/2 oz) can diced tomatoes

1 onion, diced

8 cloves minced garlic

1/4 cup apple cider vinegar

1 (14 1/2 oz) can red kidney beans, drained and rinsed

8 ounces whole wheat spaghetti (this is where it gets good!)

1/2 cup diced red onion

4 tbs shredded reduced-fat Cheddar cheese

I also added another can of beans (I don't remember what kind, and this will also effect the ppv) and garnished with a dollop of light sour cream, oh, and the boys added cayenne pepper because of course it wasn't spicy enough for them!

I realize there are quiet a few ingredients, but don't let that scare you away, it's so simple to make.

What you do-

Stir together the first six ingredients in a small bowl. Brown the meat in a skillet with 3 tablespoons of the spice mixture. Set remaining spice mixture aside. When the meat is browned, add it to a 4 quart slow cooker. Add in the tomatoes, onion, garlic, and vinegar. Cover and cook on low 8-10 hours. 

About 20 minutes before it's time to eat, add in the rest of the spice mixture and the beans (the cayenne if you want that too). Stir to combine and then cook your pasta until al dente!

Serve 1 cup of spaghetti with 1 1/4 cups chili. 7 PPV, more if you added garnishments like cheese, sour cream, or extra beans like I did.

I should really get my good camera out and snap photos, instead of my phone. Anyway, I was so nervous to try it. Noodles? With chili? But we all loved it!