Ospidillo Cafe Cincinnati Chili No 2
Discover the bold and unique flavors of **Ospidillo Cafe Cincinnati Chili No 2**, a rich and aromatic take on the classic Midwestern dish. This recipe combines tender ground beef with a mesmerizing blend of spices, including cinnamon, allspice, and cocoa powder, for a mouthwatering sweet-and-savory balance. Slowly simmered with tomato paste and seasonings, this chili is served Cincinnati-style: ladled over a bed of tender spaghetti and topped with optional garnishes like shredded cheddar cheese, chopped onions, and red beans. Perfect for family dinners or game-day gatherings, this hearty comfort food is sure to impress. Keywords: Cincinnati chili recipe, unique chili with cocoa powder, Midwestern chili, hearty comfort food, spaghetti chili.
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Recipe Information
Ingredients
- 2 pounds ground beef
- 6 cups water
- 1 medium onion, finely chopped
- 6 ounces tomato paste
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons chili powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 0.5 teaspoon ground cloves
- 1 teaspoon paprika
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 0.25 teaspoon cayenne pepper
- 1 tablespoon white vinegar
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 2 whole bay leaves
- 1 pound spaghetti, cooked
- 2 cups shredded cheddar cheese (optional)
- 1 cup chopped onions (optional)
- 1 cup cooked red beans (optional)
- 1 cup oyster crackers (optional)
Instructions
In a large pot, crumble the ground beef into the water.
Bring the mixture to a boil over medium-high heat, then reduce heat to medium and simmer for 30 minutes, stirring occasionally and breaking up the beef into fine pieces.
Add the chopped onion, tomato paste, unsweetened cocoa powder, chili powder, cinnamon, allspice, cloves, paprika, cumin, garlic powder, cayenne pepper, vinegar, sugar, salt, and bay leaves to the pot.
Stir to incorporate all ingredients and bring the mixture back to a boil.
Once boiling, reduce the heat to low and let simmer uncovered for 90 minutes, stirring occasionally. Add a splash of water if the chili becomes too thick.
While the chili is simmering, cook the spaghetti according to package directions, drain, and set aside.
Once the chili is done, remove and discard the bay leaves. Adjust seasoning with salt if necessary.
To serve Cincinnati-style, plate the spaghetti and ladle the chili over the top.
Optionally, garnish with shredded cheddar cheese, chopped onions, cooked red beans, and oyster crackers according to preference.
Nutrition Facts
Calories |
799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 20.5 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1104 mg | 48% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 9.6 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 381 mg | 29% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 859 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
