Cincinnati Chili

By longhornfans

Ingredients

• 3/4 pound ground beef
• 1 cup diced onion
• 1 garlic clove, pressed
• 1 (15-ounce) can reduced-sodium tomato sauce
• 1 1/2 cups water
• 2 teaspoons unsweetened cocoa
• 1 1/2 teaspoons chili powder
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground red pepper, or to taste
• 1 1/2 teaspoons cider vinegar
• 6 cups uncooked spaghetti, cooked according to package directions (3 cups cooked)
• 1 (15-ounce) can red kidney beans, heated
• 1 medium chopped onion
• 1/2 cup shredded Cheddar cheese

Details

Servings 6
Adapted from americanprofile.com

Preparation

Step 1

1. Crumble beef into a large, nonstick skillet and cook over medium-high heat. Add diced onion; cook, mixing with a large spoon to break up meat, until beef is browned.
2. Add garlic, tomato sauce, water, cocoa, chili powder, salt, allspice, cinnamon, cumin, red pepper and vinegar. Bring to a simmer, reduce heat and simmer slowly, uncovered, 1 hour.
3. Stir occasionally and add more water as necessary to make consistency of a meat sauce.
4. Spoon sauce over cooked spaghetti, top with beans, onion and cheese. Serve with oyster crackers