Cincinnati Five-Way Chili

Submitted by luci 3

"Pasta-based and cocoa infused, this Cincinnati Chili is thick, rich, and spicy."

 

• Ready In: 1hr 20mins
• Ingredients: 16
• Serves: 8

ingredients

• 2 large onions
• 1 1⁄2 lbs ground beef
• 1 garlic clove, minced
• 2 teaspoons chili powder
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1⁄2 teaspoon cumin
• 1⁄4 teaspoon red pepper
• 1⁄2 teaspoon salt
• 1 (15 ounce) can tomato sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon vinegar
• 1 (16 ounce) package spaghetti
• 1 (15 -19 ounce) can red kidney beans, drained
• 1 cup cheddar cheese, shredded
• semisweet chocolate

directions

1. Reserve half of the diced onion for serving with chili later.
2. In skillet, over high heat, cook beef, garlic, and remaining onion until all pan juices evaporate and meat is well browned, stirring often.
3. Stir in chili powder, allspice, cinnamon, cumin, red pepper, and salt; cook 1 minute.
4. Stir in tomato sauce, Worcestershire, vinegar, and 1/2 cup water; over high heat to boiling.
5. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.
6. About 25 min before chili is ready, cook pasta as directed, breaking spaghetti in half before cooking; drain pasta.
7. Serve spaghetti in bowls, then top with chili mixture, kidney beans, onion, and finally shredded cheddar.

Reviews

[Gingernut]

This had a nice flavour to it. It was a little bit dry ... but my understanding is that Cincy chili is supposed to be that way. Next time I will add the beans during the cooking time ... again, I don't think that is "authentic" but I would prefer it that way. The instructions don't say when to add the chocolate or how much ... I used about a tablespoon of unsweetened cocoa and added it with the tomato sauce. Thanks for posting!