Chili Cincinnati by Sandra Lee – A Detailed recipe cooking. 
Time: 45 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 700 gr. lean 20% ground beef
- 420 gr. canned red beans without liquid
- 220 gr cooked according to spaghetti instructions
- 170 gr tomato paste
- 1 tbsp. l chopped garlic
- 1 tbsp. l cocoa powder
- 2 tsp chili powder
- 0.5 tsp ground cinnamon
- Salt and ground black pepper
- 425 ml. beef broth
- 1 tbsp. l cider vinegar
- 1 tbsp. grated cheddar cheese
- 1 tbsp. chopped onions
Recipes with similar ingredients: ground beef, red beans, spaghetti paste, tomato paste, onion, garlic, apple vinegar, cheddar cheese, chili seasoning, cinnamon, cocoa
Recipe preparation:
- Put on a medium heat pan with a thick bottom size, put the ground beef. Cook, breaking lumps, until the moment when the meat just starts to fry. Remove excess butter.
- Add and mix tomato paste, cook for 1-2 minutes. Add garlic, cocoa powder, chili powder and cinnamon, stir and cook another minute. Sprinkle with salt and pepper. Add the broth and vinegar, bring to a boil, close the lid, turn off the heat and simmer for 15-20 minutes over low heat. spaghetti in 4 deep plates. Lay on top of Cincinnati chili, then add cheese, onions and beans. Cincinnati Chili Recipe.
