Cincinatti Chilli

Cincinatti Chilli

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This Cincinnati chilli recipe makes a warming, comforting meal. Beef mince, onion and tomatoes are simmered in Knorr beef stock for deep, rich flavour.Seasoned with cinnamon,cumin, allspice and cloves, this recipe has a delicious sweet but spicy edge

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time50 minutes


  • 30 ml Vegetable oil
  • 1 Onion, chopped
  • 2 Cloves crushed garlic
  • 500 g Lean beef mince
  • 10 ml Chilli powder
  • 10 ml Robertsons Cumin
  • 5 ml Ground allspice
  • 5 ml Robertsons Cinnamon
  • 1 ml Robertsons Cloves
  • 400 g Tin chopped tomatoes
  • 1 Knorr Beef Stock Pot
  • 200 ml Water


  • Heat the oil in a large saucepan. Add the onions and cook for 4-5 minutes, until the onions soften but do not brown. Add the garlic and cook for a further 3 minutes.
  • Add the beef mince, stir well and cook for 3-4 minutes until the mince starts to brown. Add chilli powder, cumin, allspice, cinnamon and cloves, cook for a further 2-3 minutes on medium heat.
  • Add the tomatoes, Knorr Beef Stock Pot and water. Bring to the boil and then simmer on low heat for about 20-30 minutes until the sauce is thick and glossy with a deeply aromatic smell.
  • Serve in bowls over spaghetti, with some grated Cheddar cheese, sliced red chillies and sliced red onion.