Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 tablespoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cayenne pepper
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Large skillet
- Colander
- Baking dish
Step-by-step instructions:
1. In a large skillet, cook the ground beef over medium-high heat until browned. Add the onion and garlic and cook until softened.
2. Add the chili powder, paprika, cinnamon, allspice, cloves, and cayenne pepper to the skillet. Stir to combine.
3. Add the diced tomatoes, tomato sauce, Worcestershire sauce, and apple cider vinegar to the skillet. Bring to a boil, then reduce heat and simmer for 20-30 minutes, stirring occasionally.
4. While the chili is simmering, cook the elbow macaroni according to package instructions. Drain and set aside.
5. In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
6. Gradually whisk in the milk, stirring constantly to prevent lumps. Cook until the sauce thickens, about 5-7 minutes.
7. Add the shredded cheddar cheese to the pot and stir until melted and smooth.
8. Add the cooked macaroni to the pot and stir to combine.
9. Preheat the oven to 350°F.
10. In a baking dish, layer the mac and cheese on the bottom, then top with the Cincinnati chili.
11. Bake for 20-25 minutes, until heated through and bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
Temperature:
Bake at 350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 580
Fat: 29g
Carbohydrates: 44g
Protein: 35g
Sodium: 670mg
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Any type of pasta can be used instead of elbow macaroni.
- Any type of cheese can be used instead of cheddar.
Variations:
- Add beans or corn to the chili for extra texture and flavor.
- Top the dish with chopped green onions or cilantro before serving.
- Use different spices or seasonings to customize the chili to your taste.
Tips and tricks:
- Make the chili ahead of time and store in the refrigerator or freezer until ready to use.
- Use a combination of cheeses for a more complex flavor.
- Add a splash of hot sauce for extra heat.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter.
Garnishes:
Chopped green onions, cilantro, or sour cream.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
Side salad or garlic bread.
Troubleshooting advice:
If the mac and cheese is too dry, add a splash of milk to loosen it up.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Cincinnati chili is a regional dish that originated in Cincinnati, Ohio in the early 20th century. It is typically served over spaghetti or hot dogs.
Flavor profiles:
Savory, spicy, and cheesy.
Serving suggestions:
Serve hot and enjoy!
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