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Cincinnati-style chili con carne

In Cincinnati, chili looks a little different than what we're used to here in New England. Made with tons of spices and served over steaming hot pasta, Cincinnati-style chili is comfort food at its finest. With the fall chill in the air and a night game on the schedule, this week's recipe from Totally Patriots is sure to be a hit with your crowd.



  • 1 large white onion, diced
  • 1 lb ground beef (90/10 if possible)
  • 1 clove garlic, minced
  • 1 Tbsp chili powder
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1 1/2 Tbsp unsweetened cocoa or 1/2 oz unsweetened chocolate, grated
  • 1 15 oz can tomato sauce
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp cider vinegar
  • 1/2 cup water
  • 1 lb uncooked dried pasta (preferably spaghetti)

Suggested toppings

  • Oyster crackers
  • Shredded cheddar cheese
  • Chopped onion
  • Kidney beans

In a large frying pan over medium-high heat, saute onion, garlic, ground beef and chili powder until the beef is slightly cooked.

Add allspice, cinnamon, cumin, cayenne pepper, salt, unsweetened cocoa or chocolate, tomato sauce, Worcestershire sauce, cider vinegar and water. Reduce heat to low and simmer uncovered for 1 hour and 30 minutes. Remove from heat.

Cook pasta until al dente and then drain it.

Ladle chili over pasta and serve with toppings of your choice.

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