- 7
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
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.