One dish that I really look forward to as the weather cools off is my simple and delicious Beef Chili served Cincinnati style! The Beef Chili is hearty, so full of flavor and trust me, perfect served over spaghetti! This will certainly keep you warm and satisfied!
Ok lets get right to what you may be thinking…. is this chick crazy serving spaghetti and chili together?!?! I’ll start by saying I never knew this was a “thing” until seeing it one of the those travel food shows! I was intrigued and had to try it and let me tell you, I’ve served it this way ever since! This Beef Chili is not only easy to make but is really the perfect cool weather comfort food!
There are SO many versions of chili out there depending on so many factors like regions of the country, beans or no beans, spice level, how to serve it, etc. I’ve made a Vegetarian Chili recipe that is killer, I’ve made chili specific for topping hot dogs and they are equally fabulous in their own ways. This Beef Chili recipe is probably the one I make most frequently. It isn’t overly spicy because my kiddos also enjoy it but it certainly doesn’t lack flavor- you can of course up the heat if you prefer a really strong kick.
I happen to love beans so my chili has ’em! One of my “secret” ingredients that I think REALLY makes a difference is the canned tomatoes I use. If you can find them, FIND fire roasted crushed tomatoes {I use Muir Glen}- they add a great depth of flavor to the chili! I keep things really simple with this bowl of comfort… bell peppers, onion, tomatoes, beans, ground beef and spices. The whole thing comes together in an hour.
- Olive oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small yellow onion, diced
- 2 tsp garlic powder
- Salt to taste
- 2 tsp dried oregano
- 1 Tbsp cumin
- 2 Tbsp chili powder
- 1 lb ground beef
- 1 can crushed fire roasted tomatoes
- 1 can pinto bean, rinsed and drained
- 1 cup water
- al dente spaghetti
- shredded cheddar
- sour cream or Mexican crema
- sliced scallions
- In a large pot, over medium heat, add in enough olive oil to coat the bottom. Add in the peppers and onions and sauté until softened.
- Stir in the garlic powder, a couple tsp of salt, oregano, cumin and chili powder. Move the veggies to the side and add in the ground beef. I use a potato masher to break up the meat as it is cooking.
- Once mostly cooked through go ahead and stir in the canned tomatoes, beans and water. Cover and simmer 40 minutes. Remove lid and simmer another 5-10 minutes. Season with extras salt to taste.
- Serve as is or over spaghetti and top with sour cream/ Mexican crema, shredded cheddar and scallions.
Perfect Pairing….
Skillet Cornbread from my friend Debra at Bowl Me Over would go fabulously with this chili don’t ya think?!
——-
How about some fabulous Apple Crisp to end the meal with? Check out this RECIPE from my friend Julie From Hostess at Heart
Natalie B
OMG YUMMMMM!!! This looks amazing!!!
Angela LeMoine
Thanks!!!! Im sort of chili obsessed!!!