Dinner over egg noodles is quite easy and delicious. also possible to prepare in a slow cooker. Sour cream may be added as a garnish when serving over egg noodles.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 (12 ounce) package frozen burger-style crumbles
- 1 tablespoon minced garlic
- 1 (14.5 ounce) can diced tomatoes
- 1 cup tomato sauce
- 1 cup water
- 2 tablespoons red wine vinegar
- 2 tablespoons chili powder
- 1 tablespoon light brown sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon hot pepper sauce
- ½ teaspoon ground cinnamon
- ½ teaspoon paprika
- ½ teaspoon ground allspice
- 8 ounces spaghetti
- 1 cup kidney beans, drained and rinsed
- 1 cup shredded Cheddar cheese (Optional)
Instructions
- Heat olive oil in a large frying pan. Sauté onion until tender. Mix in burger-style crumbles and garlic; cook until crumbles have browned.
- Stir in diced tomatoes, tomato sauce, water, vinegar, chili powder, brown sugar, cocoa, hot pepper sauce, cinnamon, paprika, and allspice. Heat over medium-high heat until the mixture begins to boil. Reduce heat to low, cover, and simmer until sauce thickens, 15 to 20 minutes.
- While the sauce is thickening, bring a large pot of salted water to boil; place spaghetti in the water and bring it to a boil again. Cook until al dente, about 12 minutes. Drain well.
- Stir beans into chili and mix lightly.
- Spoon cooked spaghetti into bowls and top with chili. Sprinkle with cheese.
Nutrition Facts
| Calories | 769 kcal |
| Carbohydrate | 75 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 15 g |
| Protein | 88 g |
| Saturated Fat | 7 g |
| Sodium | 1788 mg |
| Sugars | 11 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
One of my favourite recipes. A staple at my home.
I thought this recipe would have good, complex, rich flavor, and it lived up to my expectations. My husband and I both liked it very much. I did not change anything. Next time, I might try replacing the water with more tomato sauce to make it more tomatoey because I love tomatoes. It seems kind of soupy, so if you want it thicker, allow more time for it to cook down or cut down on the liquid. Thank you!
I replaced beef with tofu, added red, yellow & orange peppers, one whole jalepeno, mushrooms & tumeric. I also added a can of garbanzo beans.
I was a bit nervous. I grew up near Cincinnati so Im a bit picky. It is delicious!
Wonderful! It is just like I remember from years ago! A family favorite
My MIL was from Cincinnati and I’m from Texas. She made me Cincinnati Chili years ago and I was in love! It was a wonderful change and now that some of us are veggie only, this version has been a pure comfort! Like with any recipe, you add more of something if you like it, and less if you don’t. I have been making this chili for the past three years and we all love it! thank you KDCG!
I made this as my vegan option for a topping at the potato bar I was hosting at work. I doubled the recipe except for the beans and left out the cheese. I was really great over the potatoes and I got so many requests for the recipe from both vegetarians and meat eaters alike.
So this recipe was sitting in my box on here for awhile. I have a friend from Cincinnati Ohio and he said you have to make this. So I followed the directions to a point. Except I didn’t have allspice and I used broth instead of water. This dish is crazy good. It is like things you won’t think would work they work . I love this. Thank you for this .
Used chili beef instead of the ground beef crumbles (what IS that; sounds gruesome). Added a few more spices (coriander; cardamom; ancho chili powder) and salt. Also added a can of drained chili beans (for non-purists). Served without the spaghetti as we prefer our carbs with chili in the form of jalapeno corn muffins. Overall, this is a really nice version of Cincinnati chili. Will definitely make again.
Really good! I followed the recipe as written except I used whole wheat spaghetti. I boiled the pasta till almost done, then stirred it into the chili and finished cooking it in the sauce. I will make this again!
Fantastic! Easy, quick, and inexpensive. I always use mine for cheese coneys. A good veggie hot dog (I prefer Field Roast brand), a little yellow mustard, a couple big spoonfuls of chili, topped with finely shredded cheddar cheese and a dash (or three) of Tabasco. Nothin better!
Delicious! Even my picky hubby loved it!!!!!
Best vegetarian chili ever! Only thing I did differently was to use chili beans instead of kidney beans because that’s what I had in the pantry. So glad I found this recipe!
This will be my go-to chili recipe from now on. I LOVE the distinctive blend of spices. The only changes I made: I didn’t measure the spices carefully & erred on the side of heaping spoonfuls. Also, I used a blend of beans. I’m not a vegetarian and I did not miss the ground cow at all!
I just made this and didn’t change anything, except using ground meat. It was good, but the flavor isn’t like any of the Cincinnati chili parlor recipes. I don’t know what’s missing, but something is.
I grew up at Tahoe in California in the 50’s. When I was in high school we had no cafeteria (only 60 students). We ‘d go across the street to a local Mom & Pops (called Ma & Pa’s) and spend 60 cents and get a foot long hot dog with mustard and a ladle full of this chili with a good sprinkle of chopped onions. I had no idea it was called Cincinnati Chili. I made this recipe and it is exactly what the cafe used, thanks for the memories! As you get older the sense of taste is probably the last sense to go, I still have a couple left. 🙂
This vegetarian version reminded me a lot of Cincinnati’s famous chili that I used to love when I used to eat meat. Next time I will halve the sugar. It was too sweet.
I made this yesterday but I had no Coaco powder. So I’m calling it my Watertown Chili lol. I was raised on Cincinnati 3 way chili so I know the good stuff when I taste it.
The cinnamon and allspice were too overwhelming. It was just weird.
Loved this. Family ate it right up.
As a Buckeye transplant and relatively new vegetarian here in Texas, I followed this recipe to a tee (only adjustment was I used half kidney beans and half pinto) and I must say it tasted just like Skyline. I made it 4-way with spaghetti, cheese, and red onions (with my bottle of hot sauce at hand!) and I was in nostalgic heaven. Absolutely delicious on a cold winter night like tonight. Thank you for this great recipe. Now I don’t have to go back to Columbus to get the taste of Skyline….I only need to go to my kitchen and get my dutch oven ready!!!!!!