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Cincinnati Chili Spaghetti

1.5 hrs to cook • Serves 6-8

Meat

2 lbs Ground beef, lean

Produce

1 Bay leaf
2 Garlic cloves
1 can Kidney beans
1 (28 ounce) can Tomatoes
2 Yellow onion, small

Condiments

2 tbsp Worcestershire sauce

Pasta & Grains

1 lb Spaghetti

Baking & Spices

1/2 tsp Allspice, ground
1/2 tsp Cayenne
1/4 cup Chili powder
1 tsp Cinnamon, ground
1 tsp Cocoa powder, unsweetened
1 Salt and freshly ground black pepper, coarse

Oils & Vinegars

2 tbsp Olive oil
2 tbsp Sherry or red wine vinegar

Nuts & Seeds

1 tsp Cumin, ground

Snacks

1 Oyster crackers

Dairy

2 cups Cheddar cheese, sharp

Liquids

1/2 cup Water
  • Tiffani Mauldin

    Cincinnati Chili Spaghetti T - Tried this and honestly it was good, but not overwhelming to make me want to make it again...the concept is great and maybe I will just try a different recipe next time...but will eat the leftovers for dinner and probably not make again.

  • Roxanne

    Alex loves this dish...although I don't put 2 tablespoons sherry or red wine vinegar in it and I cook my kidney beans and onions in the mixture and top with cheese and crackers. But it's one of my whole family's loved recipes.

  • Courtney Connor

    Cincinnati Chili Spaghetti- I added the kidney beans in and a can of black beans. I added more of the spices.

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