Taste of Home Tuesday – Tex-Mex Chili with Cincinnati Twist

I ran across this Taste of Home recipe in an older magazine but immediately was intrigued. A chili with cocoa and cinnamon served over spaghetti?! I had to try it!

The mixture of spices work well together! I didn’t have spaghetti but tossed some cooked gluten-free penne pasta into the chli mixture instead. The flavors were great and it was very filling! The kids even loved it! Give this recipe a try!

Also – check out my friend at The Lively Cook for her review of Mamaw’s Strawberry Cake!

Tex-Mex Chili with Cincinnati Twist


  • 1 pound ground beef
  • 1 cup chopped sweet onion
  • 1/4 cup chili powder
  • 2 tablespoons ground cumin
  • 2 teaspoons baking cocoa
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 can (16 ounces) chili beans, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 medium tomato, chopped
  • 1 jalapeno pepper, seeded and chopped
  • Hot cooked spaghetti
  • Optional toppings: oyster crackers, hot pepper sauce, chopped sweet onion and shredded cheddar cheese


  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the chili powder, cumin, cocoa, cinnamon, cayenne and salt.
  • Transfer to a 4- or 5-qt. slow cooker. Stir in the chili beans, kidney beans, diced tomatoes, tomato sauce, tomato and jalapeno.
  • Cover and cook on low for 6-8 hours or until heated through. Serve over spaghetti. Garnish with toppings of your choice.
Editor’s Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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