Prep 15 mins
Cook 45 mins
My husband likes to order this at a certain restaurant we go to sometimes so I was happy to have found this recipe in the Food Network Magazine.
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 2 garlic cloves, minced
- 2 tablespoons chili powder
- 2 tablespoons sweet paprika
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon ground allspice
- 1⁄2 teaspoon ground coriander
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄4-1⁄2 teaspoon cayenne pepper
- 1⁄4 teaspoon ground cloves
- 1 1⁄2 lbs ground chuck
- kosher salt
- 1 (6 ounce) can tomato sauce
- 1 cup diced tomato
- 1 bay leaf
- 1 1⁄2 cups water
- 2 tablespoons unsweetened chocolate, chopped
- 1 tablespoon cider vinegar or 1 tablespoon red wine vinegar
- 2 tablespoons Worcestershire sauce
- fresh ground black pepper
- 12 ounces cooked spaghetti
- 1 (19 ounce) can kidney beans, drained and rinsed
- 1 lb cheddar cheese, grated
- oyster crackers, for serving
- Heat the oil in medium Dutch oven or heavy pot over medium heat.
- Add half the chopped onions and the garlic and cook until soft, stirring, about 5 minutes.
- Add the chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne and cloves.
- Cook, stirring, until fragrant.
- Add the beef and cook the mixture, stirring, until the beef is no longer pink, about 5 minutes.
- Add 1 T salt.
- Add the tomato sauce, diced tomatoes, bay leaf and 1 1/2 cups water; simmer the mixture, uncovered, stirring occasionally, until slightly thicker.
- Add the chocolate, vinegar and Worcestershire and cook until the mixture is thickened but still soupy, about 15 more minutes.
- Discard the bay leaf and season the chili with the freshly ground black pepper.
- Divide the spaghetti among bowls and top with the chili, beans, remaining onion and cheddar.
- Serve with the oyster crackers.