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Cincinnati has a unique spin on chili--they serve it over spaghetti. Typically the chili is just made with meat, no beans, but we couldn't resist adding beans to add fiber and nutrients. Serve with sliced cucumber and red onion with lemon juice and olive oil.

Source: EatingWell Magazine, March/April 2012




Ingredient Checklist


Instructions Checklist
  • Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and set aside.

  • Meanwhile, heat oil in a large skillet over medium-high heat. Add beef, onion, chili powder and cinnamon. Cook, stirring and breaking up lumps with a spoon, until the onion is beginning to soften, about 5 minutes. Stir in tomatoes and broth; bring to a boil. Reduce heat to a lively simmer and cook, stirring frequently, until the sauce is thickened, about 15 minutes.

  • Stir beans and all but 2 tablespoons cilantro into the sauce. Cook, stirring, until heated through, about 1 minute more. Serve the chili over the pasta. Garnish with the remaining cilantro.

Nutrition Facts

about 1 1/4 cups pasta & 1 1/4 cups chili
376 calories; protein 17g; carbohydrates 70.7g; dietary fiber 17.1g; sugars 9g; fat 5.5g; saturated fat 0.8g; cholesterol 2.5mg; vitamin a iu 1565.9IU; vitamin c 13.4mg; folate 102.7mcg; calcium 106.2mg; iron 5.5mg; magnesium 138.7mg; potassium 875.7mg; sodium 753.7mg; thiamin 0.5mg.

4 starch, 2 vegetable, 4 lean meat, 1 fat