Cincinnati Chili (Gluten Free)

Name: Cincinnati Chili (Gluten Free)
Yield: 4 servings
Cuisine: American
Ingredients: 3/4 lb ground beef; 1 cup diced onion; 1 garlic clove (pressed); 1 can tomato sauce (15 oz.); 1 1/2 cup water; 2 tsp unsweetened cocoa; 1 1/2 tsp chili powder; 1/2 tsp salt; 1/4 tsp allspice; 1/4 tsp ground cinnamon; 1/4 tsp ground cumin; 1 ground red pepper, to taste; 1 1/2 tsp cider vinegar; 6 oz Mueller's Gluten Free spaghetti (3 cups cooked); 1 can red kidney beans, heated (15 oz.); 1/2 cup shredded cheddar cheese

aubnizzle @cook_3094146

Cincinnati Chili (Gluten Free)

aubnizzle @cook_3094146

Saved

Ingredients

4 servings

3/4 lbground beef
1 cupdiced onion
1garlic clove (pressed)
1 cantomato sauce (15 oz.)
1 1/2 cupwater
2 tspunsweetened cocoa
1 1/2 tspchili powder
1/2 tspsalt
1/4 tspallspice
1/4 tspground cinnamon
1/4 tspground cumin
1ground red pepper, to taste
1 1/2 tspcider vinegar
6 ozMueller's Gluten Free spaghetti (3 cups cooked)
1 canred kidney beans, heated (15 oz.)
1/2 cupshredded cheddar cheese

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Steps

1

Crumble beef into large, nonstick skillet and cook over medium-high heat. Add diced onion; cook, mixing with a large spoon to break up meat, until beef is browned.
2

Add garlic, tomato sauce, water, cocoa, chili powder, salt, allspice, cinnamon, cumin, red pepper and vinegar.
3

Bring to a simmer, reduce heat and simmer slowly, uncovered, 1 hour. Stir occasionally and add more water as necessary to make consistency of meat sauce.
4

Spoon sauce over cooked spaghetti, top with beans, onion, cheese and oyster crackers (not Gluten Free).