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Cincinnati Chili

1 onion, chopped
1 12-oz. pkg. frozen veggie burger crumbles
1 Tbsp. minced garlic
1 cup tomato sauce
1 cup water
2 Tbsp. red wine vinegar
2 Tbsp. chili powder
1/2 tsp. cumin
1/2 tsp. ground cinnamon
1/2 tsp. paprika
1/2 tsp. ground allspice
1 Tbsp. light brown sugar
1 Tbsp. unsweetened cocoa powder
1 tsp. hot pepper sauce
16 oz. cooked spaghetti
Shredded soy cheese (optional)
Diced white onion (optional)

• Heat the olive oil in a large frying pan and sauté the onions until tender. Mix in the veggie burger crumbles and garlic and cook until the crumbles are no longer frozen.
• Stir in the tomato sauce, water, vinegar, chili powder, cumin, cinnamon, paprika, allspice, light brown sugar, cocoa, and hot sauce.
• Heat over medium-high heat until the mixture begins to boil. Reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until thickened.
• Serve over the cooked spaghetti and top with soy cheese and/or onions, if desired.

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  • Jess says:

    I loved this it’s even better the next day.

  • Sarah says:

    I became a vegetarian just over a month ago. I lived in Cincinnati when I was younger and always loved Gold Star Chili. I tried this recipe and was thrilled. I even served this to my boyfriend (who is still a meat eater 🙁 ) and he couldn’t believe how wonderful it was. I may be able to convert him yet!

  • Caroline says:

    Thank You! Thank You! Thank You! Thank You! Thank You! I always loved chili dogs, they were one of the hardest things for me to give up. I know what I’m making for dinner tonight, and many other nights!

  • Arlene says:

    I will have to try this chili. I saw an almond cheese mentioned today and would love to know where to find it. Thanks

  • Adrianna says:

    My grandparents live in Cinci so i spend a lot of time there, and Skyline Chili is my favorite 🙂 so i’ve made this a million times. I always put Soy Crumbles in instead of burger if you can find them, and chic peas.