Cincinnati Chili

Cinnamon and cocoa give deep, rich brown color to this hearty Cincinnati chili. This dish will warm you up on a cold day.

—Edith Joyce, Parkman, OH

Prep: 20 min. • Cook: 1 ¾ hours • Makes: 8 servings

• 1 lb. ground beef
• 1 lb. ground pork
• 4 medium onions, chopped
• 6 garlic cloves, minced
• 2 cans (16 oz. each) kidney beans, rinsed and drained
• 1 can (28 oz.) crushed tomatoes
• ¼ cup white vinegar
• ¼ cup baking cocoa
• 2 Tbsp. chili powder
• 2 Tbsp. Worcestershire sauce
• 4 tsp. ground cinnamon
• 3 tsp. dried oregano
• 2 tsp. ground cumin
• 2 tsp. ground allspice
• 2 tsp. hot pepper sauce
• 3 bay leaves
• 1 tsp. sugar
• Salt and pepper to taste
• Hot cooked spaghetti
• Optional: Shredded cheddar cheese, sour cream, chopped tomatoes and green onions

1. 1. In a Dutch oven, cook the beef, pork and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the beans, tomatoes, vinegar, cocoa and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 ½ hours or until heated through.
2. 2.  Discard bay leaves. Serve with spaghetti. If desired garnish with cheese, sour cream, tomatoes and onions.

1 cup: 421 cal., 16g fat (6g sat. fat), 75mg chol., 443mg sod., 38g carb. (7g sugars, 11g fiber), 32g pro.