Cincinnati Chili over Spaghetti with Cheddar and Onion
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Ingredients
- 500 g beef mince
- 1 onion, diced
- 2 garlic cloves
- 400 ml beef stock
- 400 g tinned chopped tomatoes
- 1 tbsp cocoa powder
- 1 tsp ground cinnamon
- 0.5 tsp ground allspice
- 1 tsp chilli powder
- 350 g spaghetti
- 400 g tinned kidney beans
- 100 g grated cheddar cheese
Nutrition (per serving)
- Calories
- 841 kcal
- Protein
- 50 g
- Carbohydrate
- 84.9 g
- of which sugars
- 9 g
- Fat
- 31.3 g
- of which saturates
- 14.3 g
- Fibre
- 11.5 g
- Salt
- 2.06 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the beef mince for 6-7 minutes until no pink remains.
- 2
Add the onion and garlic cloves and cook for 5 minutes.
- 3
Stir in the cocoa powder, ground cinnamon, ground allspice and chilli powder, then add the tinned chopped tomatoes and beef stock. Simmer for 25-30 minutes until it reduces to a smooth, thin sauce.
- 4
Meanwhile, cook the spaghetti according to the pack instructions, then drain. Warm the kidney beans in a small pan.
- 5
Pile the chilli over the spaghetti, top with the kidney beans and grated cheddar cheese.
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