Cincinnati Chili - American Profile

By á-46

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium onion, diced
• 6 cloves garlic, minced
• 6 cups vegetable stock
• 1 teaspoon hickory liquid smoke
• 2 cups textured vegetable protein (TVP)
• 2 tablespoons unsweetened cocoa powder
• 1 1/2 teaspoons ground allspice
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon cayenne
• 1/4 teaspoon ground cloves
• 1/3 cup tomato paste
• 1 tablespoon apple cider vinegar
• 1 1/2 tablespoons chili powder
• 1 tablespoon dried oregano
• 1 tablespoon light brown sugar
• 1 tablespoon vegan Worcestershire sauce
• 3 cups cooked kidney beans
• 1 pound dry spaghetti
• 1/4 cup chopped fresh parsley

Preparation

Step 1

Warm the oil in a large deep skillet, like a braising skillet, over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.

Add 2 cups of the stock and the liquid smoke and bring to a low boil. Reduce the heat, then stir in the TVP and allow to sit until it absorbs all the liquid, about 3 minutes.

Increase the heat to medium and stir in the cocoa, allspice, cinnamon, cayenne, cloves, tomato paste, vinegar, chili powder, oregano, brown sugar, Worcestershire sauce, kidney beans, and remaining 4 cups stock.

Bring to a boil then reduce the heat and simmer, uncovered and stirring often, until thickened, about 30 minutes.
While chili is simmering, cook the spaghetti according to the directions on the package.


Stir in 2 tablespoons parsley into the cooked chili. Divide the spaghetti among 10 bowls then top with chili. Garnish with the remaining 2 tablespoons parsley.