Rootin'-Tootin' Cincinnati Chili

Raven Higheagle


Yes, there's root beer in this spicy chili, and it adds a nice touch of sweetness. Serve over spaghetti and let everyone add their own favorite toppings.

☆☆☆☆☆ 0 votes
Serves 8
25 Min
30 Min
Stove Top


2 lb
ground beef
1 large
onion, chopped
1 large
red bell pepper, chopped
2 clove
garlic, minced
2 can(s)
(14-1/2 ounces) fire-roasted diced tomatoes, undrained
2 c
root beer
4 Tbsp
chili powder
4 Tbsp
tomato paste
4 Tbsp
minced chipotle peppers in adobo sauce
2 Tbsp
ground cumin
beef bouillon cubes
hot cooked spaghetti
crushed tortilla chips, for topping
chopped green onions, for topping
shredded cheddar cheese, for topping
parmesan cheese, for topping


1In a large saucepan, cook the beef, onions and red pepper over medium heat until meat is no longer pink.
2Add garlic; cook 1 minute longer. Drain.
3Add the tomatoes, root beer, chili powder, tomato paste, chipotle peppers, cumin and bouillon. Bring to a boil.
4Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend.
5Meanwhile cook spaghetti to package directions.
6Serve with spaghetti.
7Garnish with chips, green onions and cheeses.

About this Recipe

Course/Dish: Beef, Pasta, Chili
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy