30 Minute Cincinnati Chili

Submitted by JTsMom

"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."

 

• Ready In: 25mins
• Ingredients: 16
• Serves: 4-6

ingredients

• 12 ounces spaghetti
• 3 1⁄2 tablespoons olive oil, divided
• 3⁄4 teaspoon cumin
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon smoked paprika (may use sweet or regular)
• 1⁄2 teaspoon unsweetened cocoa powder
• 1⁄8 teaspoon allspice
• 1⁄8 teaspoon cayenne pepper (use more, less, or omit)
• 3 garlic cloves, minced
• 3 -4 tablespoons tomato paste
• 1 lb extra lean ground beef
• 1 (16 ounce) can baked beans (I used Bush's original brown sugar)
• 1 1⁄2 teaspoons Worcestershire sauce
• 1⁄3 cup red wine (may add a splash more)
• salt & freshly ground black pepper, to taste
• 1 cup cheddar cheese, shredded

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.