Total Time
25mins
Prep 10 mins
Cook 15 mins

I saw this recipe in the food section of The Seattle Times. I have never made this style of chili, but thought it sounded good. I then read all 30 Cincinnati Chili recipes posted on Zaar. I could tell that this recipe is a "30 Minute Meal"/ "Semi Homemade" version, but it is what it is and my family loved it (even the picky one). I added some additional ingredients and tweaked others here and there; this is what I came up with.

Ingredients Nutrition

Directions

  1. Bring a large pot of salted water to a rolling boil; add pasta and cook according to package directions. Drain pasta into a colander then return to the pot; add 1 tablespoon of olive oil to coat the pasta, cover to keep warm.
  2. Meanwhile, in a large skillet over medium high heat, combine the remaining olive oil, cumin, cinnamon, smoked paprika, cocoa powder, allspice, cayenne pepper (it is a good idea to measure out your spices onto a dish beforehand), minced garlic, and tomato paste. Sauté until fragrant, about 1 - 2 minutes.
  3. Add the ground beef and sauté until almost cooked through, about 8 minutes.
  4. Add the can of baked beans, red wine, and Worcestershire sauce, mix well.
  5. Cover and simmer for about 5 minutes.
  6. Season with salt and pepper.
  7. Serve chili over spaghetti and top with shredded cheese.

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