Cincinnati Spaghetti
INGREDIENTS
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2 tablespoons EVOO
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2 to 3 slices smoky bacon, finely chopped
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1 1/2 pounds ground beef chuck (fattier) or sirloin (leaner)
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3 tablespoons Worcestershire sauce, eyeball it
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2 tablespoons ancho chile powder or chili powder blend, a couple of palmfuls
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1 tablespoon unsweetened cocoa powder
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1 tablespoon smoked sweet paprika, a palmful
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1 1/2 teaspoons dried oregano, lightly crushed in palm, about 1/2 a palmful
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1 teaspoon allspice, 1/3 palmful
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1/2 teaspoon ground cinnamon, eyeball the amount in your palm
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4 to 5 large cloves garlic, finely chopped
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3 jalapeno chile peppers, seeded and finely chopped
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1 onion, finely chopped
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1 healthy pinch ground cloves
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2 tablespoons tomato paste
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2 cups beef stock, plus extra for reheat
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One 32-ounce can fire roasted crushed or diced tomatoes
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One 14-ounce can red kidney beans, drained
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One 14-ounce can tomato sauce
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Salt
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1 1/2 pounds bucatini or spaghetti
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Finley chopped raw white, red or green onions
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Shredded Cheddar
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Grated Parmigiano-Reggiano
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Pickled jalapeno slices
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Chopped fresh cilantro or parsley
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