Cincinnati Chili

By cindygwest

Ingredients

• 1 lb. ground beef sirloin
• 1 cup diced onion
• 4 garlic cloves
• 1 T. unsweetened cocoa powder
• 1 T. chili powder
• 2 t. ground cumkin
• 1 t. cayenne pepper
• 1/2 t. ground cinnamon
• 1/2 t. ground allspice
• 1 T. vegetable oil
• 3 1/2 cups V-8
• 1 cup water
• 1 can diced tomatoes in juice (14.5 oz.)
• 1 T. tomato paste
• 1 T. Worchestershire sauce
• 1 T. cider vinegar
• Salt and black pepper to taste
• 1 lb. dry spaghetti
• 1 lb. shredded Cheddar

Details

Servings 7

Preparation

Step 1

Pulse together sirloin, onion, garlic, cocoa, chili powder, cumin, cayenne, cinnamon, and allspice in a food processor until pasty. Sweat mixture in oil in a large saute pan over medium heat, stirrijng to break up the meat; do not brown.
Add V-8, water, tomatoes, tomato paste, Worcestershire, and vinegar to meat mixture; bring to a simmer. Reduce heat to medium-low and cook chili until slightly thickened, 1 - 1 1/2 hours. Season chili with salt and pepper.
Cook spaghetti in a pot of boiling salted water according to package directions while chili simmers; drain and set aside.
To serve, place pasta in shallow serving bowls, then top with chili and cheese.

Note: 2-way is chili over spaghetti, 3-way includes cheddar cheese, 4-way includes onions and 5-way includes kidney beans.