This beanless regional specialty is a point of pride in Cincinnati, where fierce loyalty divides the city over which restaurant serves the best version. Cooked low and slow, with the distinguishing flavours of cinnamon and cocoa, the meaty, saucy chili is served over spaghetti.
- Portion size 8 servings
- Credits : Canadian Living Magazine: March 2013
MethodIn large nonstick skillet, cook beef over medium heat, breaking up with back of spoon, until no longer pink, about 5 minutes; drain fat. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In slow cooker, stir together beef, tomatoes, beef broth, tomato paste, onion, garlic, cocoa powder, oregano, cinnamon, salt and pepper.
Cover and cook on low until thick enough to mound on spoon and tomatoes are broken down, 7 to 8 hours.
Whisk flour with 1 tbsp water; stir into chili. Cover and cook on high until thickened, about 15 minutes.
Cook pasta according to package directions. Serve topped with chili. Sprinkle with Cheddar cheese.
Nutritional facts Per each of 8 servings : about
- Fibre 4 g
- Sodium 556 mg
- Sugars 5 g
- Protein 33 g
- Calories 489.0
- Total fat 21 g
- Potassium 677 mg
- Cholesterol 83 mg
- Saturated fat 9 g
- Total carbohydrate 41 g
- Iron 39.0
- Folate 49.0
- Calcium 16.0
- Vitamin A 6.0
- Vitamin C 27.0