Kara Culpepper
"As a Midwesterner, Cincinnati chili is a family staple and favorite meal for kids and adults alike. You can’t go wrong with its savory cinnamon meat sauce spread over spaghetti and topped with cheddar cheese.
Before having kids, my husband and I loved to dine out. Four beautiful children later, we’ve decided it’s easier and more fun to make our favorite dishes at home. This quick and fancy-ish Cincinnati Chili supper is made even richer by adding Black Box Cabernet Sauvignon to the sauce. There will be plenty of wine left to perfectly pair with this Midwest delicacy!"
Ingredients
| Ingredient | Quantity |
|---|---|
| spaghetti | 1 lb, 2 lbs, 1 medium, chopped fine, 4 Tablespoons, 1 teaspoon, 2 Tablespoons, 1 teaspoon, 1 Tablespoon, 1 - 28 ounce can, 1 - 14 ounce can, 1/2 cup, 1/4 cup |
| ground beef | |
| onion | |
| chili powder | |
| cinnamon | |
| all-purpose flour | |
| salt | |
| cocoa powder | |
| diced tomatoes, preferably fire-roasted | |
| beef broth | |
| Black Box Cabernet Sauvignon | |
| shredded cheddar cheese |
Directions
- Cook spaghetti in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and set aside.
- In a large pot over medium-high heat, crumble in the ground beef and stir to break it up. Add the onions. Cook until the meat is browned.
- Add all the spices (chili powder through cocoa powder) and stir well.
- Stir in the undrained tomatoes, broth, and Black Box Cabernet Sauvignon. Bring to a boil, then turn down heat and let simmer for about 1 hour, stirring occasionally.
- Serve the chili over spaghetti. Add cheddar cheese topping to liking.