I’m not usually a huge chili fan. It’s certainly good on a cold day, when you want something to fill you up, but it just isn’t one of my favorite dishes. I remember eating Cincinnati Chili when I was a kid and actually enjoying it, in part because it’s served over spaghetti. A few months ago, I started working on perfecting my own Cincinnati Chili recipe. I adapted this recipe from one on Brenda’s Canadian Kitchen.
Ingredients
- ¼ teaspoon black pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon turmeric
- ¼ teaspoon allspice
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cardamom
- ¼ teaspoon salt
- ¼ cup salsa
- ¼ cup BBQ sauce
- 12 oz diced tomatoes
- 12 oz kidney beans
- 1 medium white onion, diced
- 2 medium bell peppers
- 3 cloves garlic, minced
- 3 tablespoons Sriracha
- 1 package spaghetti
- ½ cup shredded cheddar cheese
- Oyster crackers
Directions
In one pot, combine all ingredients except for spaghetti, cheddar, and crackers. Cook for 1-2 hours on a low-medium heat, stirring occasionally.
Cook spaghetti al dente.
Serve chili over spaghetti and garnish with cheese and crackers.
Options
Chili is a good place to hide vegetables. Try adding some diced zucchini and squash.
If you don’t care for spicy food, omit the chili pepper and Sriracha.