I call this dish Cincinnati-Style Spaghetti because it reminds me of the delicious Cincinnati Chili, a favorite chili in the Cincinnati, Ohio that is considered the most chili-crazed city in the United States. Remember – this is not the actual Cincinnati Chili recipe, but a pasta version that has the taste and some of the ingredients of the famous Cincinnati Chili dish.
This Cincinnati-Style Spaghetti is so delicious and so very easy to make. My husband says I can make this dish anytime, as he really like it.
- 1 (16-ounce) package spaghetti or linguine pasta, uncooked or dried
- 1 pound extra-lean ground beef (hamburger)
- 1 cup onion, chopped
- 3/4 cup red bell pepper, chopped
- 1 tablespoon chili powder or to taste
- 1 teaspoon unsweetened cocoa
- 1 teaspoon cumin, ground
- 1/2 teaspoon cinnamon, ground
- 1/2 teaspoon coarse salt
- 1 (28-ounce) can tomatoes, crushed or diced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup beef broth*
Cook pasta according to package directions; drain and return to pan to keep warm. Learn How To Cook Pasta Properly.
In a large frying pan over medium-high heat, add ground beef, onion, and red pepper; cook until browned, approximately 4 to 5 minutes. Stir in chile powder, cocoa, cumin, cinnamon, and salt; cook until fragrant, approximately 1 minute.
Stir in the tomatoes, black beans, and beef broth; reduce heat to low and let simmer until the liquid is reduced by 1/2.
Remove from heat and pour the tomato mixture over the cooked pasta (toss to coat thoroughly).
Transfer onto individual serving plates.
Makes 4 to 6 servings.
* I like to substitute dry red wine for all or part of the beef broth.