Cincinnati Chili with Spaghetti
Recipes Beef Main Dish Meal ideas Pasta Soups and stews
Description
You are in for a special treat when you serve this chili. It looks like regular chili, but the taste is very unique. Serve it over cooked spaghetti pasta, on a cooked hot dog or all by itself.
Ingredients
2 T. olive oil
2 lb. 95% lean ground beef
salt and freshly ground black pepper
1 small yellow onion, minced, grated or chopped
2 garlic cloves, minced
1/4 c. chili powder
1/2 t. cayenne pepper
1 t. ground cumin
1-2 t. cinnamon
1/2 t. ground allspice
2 c. crushed tomatoes
4 c. vegetable juice (V8)
1 bay leaf
1 T. unsweetened cocoa powder
2 T. Worcestershire Sauce
2 T. apple cider vinegar or sherry vinegar
1 lb. spaghetti
Optional Garnish:
2 c. Cheddar cheese, finely shredded
1 small yellow onion, minced
1 can kidney beans, drained and rinsed
Directions
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Heat a large pot over medium high heat; when pot is hot, add oil along with the ground beef; season meat with salt and pepper. Cook, breaking meat up, until it begins to brown. Add onion and garlic; continue to cook until meat finishes browning and onion softens, 3 - 5 minutes.
Add the chili powder, cayenne, cumin, cinnamon, and allspice; cook for 1 additional minute to toast the spices. Add the crushed tomatoes, vegetable juice, bay leaf, cocoa powder, Worcestershire sauce and vinegar; bring mixture to a simmer. Season with salt and pepper; simmer, stirring occasionally for 2 - 3 hours, until slightly reduced and flavors deepen.
When the chili has finished cooking, bring a large pot of well salted water to a boil. Add the spaghetti; cook according to package directions.
To serve, place some cooked spaghetti on a plate or in a bowl, spoon some chili over the top and garnish, as desired.
6 servings.