Cincinnati Chili

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 heat the oil in medium dutch oven or heavy pot over medium heat.
• 2 add half the chopped onions and the garlic and cook until soft, stirring, about 5 minutes.
• 3 add the chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne and cloves.
• 4 cook, stirring, until fragrant.
• 5 add the beef and cook the mixture, stirring, until the beef is no longer pink, about 5 minutes.
• 6 add 1 t salt.
• 7 add the tomato sauce, diced tomatoes, bay leaf and 1 1/2 cups water; simmer the mixture, uncovered, stirring occasionally, until slightly thicker.
• 8 add the chocolate, vinegar and worcestershire and cook until the mixture is thickened but still soupy, about 15 more minutes.
• 9 discard the bay leaf and season the chili with the freshly ground black pepper.
• 10 divide the spaghetti among bowls and top with the chili, beans, remaining onion and cheddar.
• 11 serve with the oyster crackers.