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.
- 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
- 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.
- 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.
- Add the ground beef and sauté until almost cooked through, about 8 minutes.
- Add the can of baked beans, red wine, and Worcestershire sauce, mix well.
- Cover and simmer for about 5 minutes.
- Season with salt and pepper.
- Serve chili over spaghetti and top with shredded cheese.