Rachel Rays Cincinnati Chili version
- 2 tablespoons olive oil
- 1 1/2 pounds ground beef sirloin (85%)
- Salt and pepper
- 3 tablespoons chili powder blend, such as Gebhart’s, or ground Ancho chili powder
- 1 onion, finely chopped
- 4 cloves garlic, chopped
- 1 large bay leaf
- 1 teaspoon dried oregano (1/3 palm full)
- 1 teaspoon ground allspice (1/3 palm full)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 tablespoon light brown sugar
- 1 tablespoon Worcestershire
- 2 tablespoons tomato paste
- 2 cups beef stock
- 2 cups tomato sauce or 1 can (14 ounces)
- 1 can (15 ounces) red kidney beans, drained
- 1 lb spaghetti
Heat a large Dutch oven over medium-high to high heat, add oil, 2 turns of the pan, then add beef and brown and crumble. Season with salt and pepper and chili powder, add onions, garlic, bay leaf, oregano, allspice, cinnamon and cloves, and reduce heat a little, partially cover pan, and cook to soften onions 5 minutes. Add light brown sugar, Worcestershire sauce and tomato paste, stir to combine. Add beef stock, tomato sauce and beans, then bring sauce to boil and reduce heat to simmer.
Bring a large pot of water to boil for the pasta, salt the boiling water, and cook pasta 1 minute less than package directions. Reserve a cup of starchy cooking water. Drain pasta and combine with meat sauce, using water to combine if pasta looks dry.
Serve bowls of pasta topped with cheese, onions, cilantro or parsley, and pickled jalapeno pepper rings.