CINCINNATI-STYLE CHILI

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Cincinnati-Style Chili image

Spaghetti topped with hot chili - it's got all the food groups!

Provided by KDCG

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Yield 4

Number Of Ingredients 18

8 ounces spaghetti
1 tablespoon olive oil
1 (12 ounce) package frozen burger-style crumbles
1 onion, chopped
1 tablespoon minced garlic
1 cup tomato sauce
1 cup water
1 (14.5 ounce) can diced tomatoes
2 tablespoons red wine vinegar
2 tablespoons chili powder
½ teaspoon ground cinnamon
½ teaspoon paprika
½ teaspoon ground allspice
1 tablespoon light brown sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon hot pepper sauce
1 cup kidney beans, drained and rinsed
1 cup shredded Cheddar cheese

Steps:

  • Heat olive oil in a large frying pan. Saute onion until tender. Mix in burger-style crumbles and garlic; cook until the crumbles have browned.
  • Stir in tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa, and hot sauce. Heat over medium-high heat until the mixture begins to boil. Reduce heat to low, cover, and simmer 15 to 20 minutes until sauce thickens.
  • While the sauce is thickening, bring a large pot of salted water to boil; place spaghetti in the water and bring it to a boil again. Cook until al dente. Drain well.
  • Stir beans into the chili and mix lightly.
  • Spoon cooked spaghetti into bowls and top with chili. Sprinkle with cheese if desired.

Nutrition Facts : Calories 769 calories, Carbohydrate 74.8 g, Cholesterol 29.7 mg, Fat 17.7 g, Fiber 14.6 g, Protein 88.4 g, SaturatedFat 7.2 g, Sodium 1787.5 mg, Sugar 11.3 g

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