Chili over Spaghetti (Cincinnati Chili)

Pat Duran

By
@kitchenChatter

This recipe is from Saveur. This has warm spices, cheese, onions,kidney beans and is said to be an enduring American Classic.Sounds good so I made it - my family loved it. So we will be having this again.


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Comments:

Serves:

4 servings

Prep:

15 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

2 Tbsp
olive oil
5 clove
garlic, finely chopped
2 medium
yellow onions, finely chopped
1 1/2 lb
lean ground beef
2 Tbsp
chili powder
1 1/2 tsp
ground cinnamon
1/2 tsp
each -ground allspice,cloves, cumin, nutmeg
1 tsp
dried oregano
1/2 tsp
celery seed
1
dried bay leaf
kosher salt and freshly ground black pepper to taste
2 c
tomato sauce
1 Tbsp
unsweetened cocoa powder
1 c
water
3/4 lb
dried spaghetti
15 oz
can red kidney beans, rinsed under hot water and drained
4 c
finely grated cheddar cheese
oyster crackers

Directions Step-By-Step

1
Heat oil in a large skillet over medium-high heat. Add garlic and 1/2 of the onions and cook, stirring occasionally, until lightly browned about 5-6 minutes.
Add beef, and all seasoning and cook stirring occasionally, until well browned 6-8 minutes.
Tilt skillet and spoon out any fat. Add tomato sauce, cocoa powder and 1 cup water; bring to a boil. Reduce heat to medium-low and cook, partially covered, until somewhat thick, about 25 minutes.
Meanwhile, bring a large pot of salted water to a boil.Add spaghetti and cook stirring occasionally, until tender about 8 minutes; drain.
Put beans into a small pot and cook over medium heat, covered, stirring occasionally, until hot throughout.
Divide spaghetti between 4 large bowls.
Top with chili, cheese, remaining onions, and beans. Serve hot, with oyster crackers on the side.

About this Recipe

Main Ingredient: Pasta
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy, Heirloom