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    Cincinnati-Style Chili

    Low SodiumLow PotassiumHigh Protein Egg-FreeNo ShellfishNut-FreeAmericanItalianMexicanSouthwestBeefDinner
    Cincinnati-Style Chili
    Low SodiumLow PotassiumHigh Protein Egg-FreeNo ShellfishNut-FreeAmericanItalianMexicanSouthwestBeefDinner
    4 cups chili and 4 cups spaghetti
    Active time: 30 minutes
    Total time: 30 minutes

    Description

    In Cincinnati, chili tops spaghetti for an American twist on Bolognese. Offer a variety of toppings —sliced scallions, fresh cilantro or jalapeños will add a kick to the dish.

    Directions

    1. Bring a pot of water to a boil.
    2. Meanwhile, cook beef, onion, bell pepper and garlic in a large skillet over medium-high heat, crumbling the beef with a spatula, until the meat is browned, 8 to 10 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add tomatoes (with their juice) and water and simmer for 5 minutes.
    3. Meanwhile, cook spaghetti according to package directions.
    4. Serve the spaghetti topped with the chili and cheese.

    Tips

    • To make ahead: Refrigerate chili (Step 2) for up to 3 days or freeze for up to 3 months.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories399 cal
    • Total Fat18.3 g
    • Saturated Fat7.4 g
    • Cholesterol3 mg
    • Sodium405 mg
    • Carbohydrate Total28.9 g
    • Protein31.7 g
    • Phosphorus393 mg
    • Potassium799 mg
    • Fiber6.9 g
    • Calcium202 mg

    Ingredients

    • 1 pound lean ground beef
    • ¾ cup finely chopped white onion
    • ½ cup finely chopped red bell pepper
    • 4 cloves garlic, chopped
    • 2 tablespoons chili powder
    • 1 tablespoon ground cumin
    • 2 teaspoons dried oregano
    • 1 teaspoon ground coriander
    • 1 14-ounce can diced tomatoes
    • ¼ cup water
    • 8 ounces whole-wheat spaghetti
    • ½ cup shredded cheese, such as Cheddar or pepper Jack

    Ingredients

    • 1 pound lean ground beef
    • ¾ cup finely chopped white onion
    • ½ cup finely chopped red bell pepper
    • 4 cloves garlic, chopped
    • 2 tablespoons chili powder
    • 1 tablespoon ground cumin
    • 2 teaspoons dried oregano
    • 1 teaspoon ground coriander
    • 1 14-ounce can diced tomatoes
    • ¼ cup water
    • 8 ounces whole-wheat spaghetti
    • ½ cup shredded cheese, such as Cheddar or pepper Jack

    Description

    In Cincinnati, chili tops spaghetti for an American twist on Bolognese. Offer a variety of toppings —sliced scallions, fresh cilantro or jalapeños will add a kick to the dish.

    Directions

    1. Bring a pot of water to a boil.
    2. Meanwhile, cook beef, onion, bell pepper and garlic in a large skillet over medium-high heat, crumbling the beef with a spatula, until the meat is browned, 8 to 10 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add tomatoes (with their juice) and water and simmer for 5 minutes.
    3. Meanwhile, cook spaghetti according to package directions.
    4. Serve the spaghetti topped with the chili and cheese.

    Tips

    • To make ahead: Refrigerate chili (Step 2) for up to 3 days or freeze for up to 3 months.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
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