Cooking Light
Active Time
40 Mins
Total Time
2 Hours 40 Mins
Serves 6 (serving size: about 1 1/4 cups chili, 2 Tbsp. noodles, 2 Tbsp. cheese, and 2 Tbsp. onion)

Warm spices like allspice and cinnamon distinguish Cincy-style chili, and simmering beef in water keeps it super-moist. This version trades the traditional mound of spaghetti for pan-crisped bucatini, a topper that keeps calories and carbs in check. We add a little ground chuck to the beef mixture for extra richness.

How to Make It

1. Bring 2 cups water to a boil in a large Dutch oven. Reduce heat to a simmer. Add beef, stirring to crumble. Stir in sweet onion, 1 teaspoon vinegar, Worcestershire sauce, paprika, cumin, cinnamon, allspice, salt, red pepper, chocolate, garlic, and tomato sauce. Return to a simmer. Partially cover, and cook 2 hours, stirring occasionally. Stir in kidney beans; cook 5 minutes. Remove from heat; stir in remaining 1 teaspoon vinegar.

2. Combine cooked pasta, 1/4 cup water, and oil in a large nonstick skillet over medium-high. Cook until water evaporates and pasta is lightly browned, stirring occasionally, about 12 minutes. Coarsely chop noodles. Ladle chili into bowls and top with pasta, cheese, and white onion.

Also appeared in: Cooking Light, September, 2021,Soups & Stews