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Cincinnati Chili
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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.

Makes 8 servings.

Prep Time: 15 minutes

Cook Time: 40 minutes

INGREDIENTS

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

1/2 to 1 cup shredded Cheddar cheese

DIRECTIONS

1. For the Cincinnati 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.

NUTRITION INFORMATION

per serving

Calories: 340

Fat: 12 g

Carbohydrates: 34 g

Cholesterol: 57 mg

Sodium: 712 mg

Fiber: 4 g

Protein: 24 g

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