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

Steps

1. 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.
2. 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.
3. 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.