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Recipe Detail

Cincinnati Chili with Spaghetti

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Number of Servings:

Ingredients:

  1. 2 tablespoons - olive oil
  2. 2 pounds - lean ground beef
  3. 1 - small yellow onion minced
  4. 2 cloves - garlic minced
  5. 1/4 cups - chili powder
  6. 1/2 teaspoons - cayenne
  7. 1 teaspoons - ground cumin
  8. 1 teaspoons - ground cinnamon
  9. 1/2 teaspoons - ground allspice
  10. 2 cups - crushed or diced tomatoes
  11. 1 cans - tomato sauce
  12. 1 - bay leaf
  13. 1 tablespoons - unsweetened cocoa powder
  14. 2 tablespoons - Worcestershire sauce
  15. 2 tablespoons - sherry vinegar
  16. 1 pounds - spaghetti
  17. 1 cans - kidney beans drained and rinsed
  18. 1 - small yellow onion minced
  19. 2 cups - finely shredded cheddar cheese

Directions:

Heat a pot over medium high heat.  When the pot is hot, add the oil along with the ground beef.  Season the meat with salt and freshly ground black pepper.  Cook, breaking the meat up, until it begins to brown.  Add the onions and garlic and continue to cook until the meat finishes browning and the vegetables soften, about 3 to 5 minutes. 

Add the chili powder, cayenne, cumin, cinnamon, and allspice and cook for an additional minute to toast the spices. Next add the crushed tomatoes and vegetable juice along with the bay leaf, cocoa powder, Worcestershire sauce and vinegar and bring the mixture to a simmer.  Season with salt and freshly ground black pepper and simmer, stirring occasionally for 2 to 3 hours, until slightly reduced and the flavors deepen. 

When the chili has finished cooking, bring a large pot of salted water to a boil.  Add the spaghetti and cook according to package directions. To serve, place some spaghetti on a plate or in a bowl, spoon some of the chili over the top and garnish as desired.

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