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Cincinnati Chili

Source of Recipe


From "Saveur: The New Classics"



List of Ingredients



• 2 Tbsp olive oil
  
• 5 cloves garlic, finely chopped
  
• 2 medium onions, finely chopped
  
• 1½ pounds ground beef
  
• 2 Tbsp chili powder
  
• 1½ Tbsp ground cinnamon
  
• ½ tsp ground allspice
  
• ½ tsp ground cloves
  
• ½ tsp ground cumin
  
• 1 tsp dried oregano
  
• ½ tsp ground nutmeg
  
• ½ tsp celery seeds
  
• 1 bay leaf
  
• Kosher salt and freshly ground black pepper, to taste
  
• 2 cups tomato sauce
  
• 1 Tbsp unsweetened cocoa powder
  
• ¾ pound dried spaghetti
  
• 1 15-ounce can red kidney beans, drained and rinsed
  
• 2 cups finely grated Cheddar cheese
  
• Oyster crackers, for serving
  






Instructions



1. Heat oil in a large skillet over medium-high heat. Add garlic and half of onions and cook, stirring occasionally, until lightly browned, 5 to 6 minutes. Add beef, chili powder, cinnamon, allspice, cloves, cumin, oregano, nutmeg, celery seeds, bay leaf, and salt and pepper and cook, stirring occasionally, until well browned, 6 to 8 minutes.
   
   
2. Tilt skillet and spoon out and discard any accumulated fat. Add tomato sauce, cocoa powder, and 1 cup water and bring to a boil. Reduce heat to medium-low and cook, partially covered, until somewhat thick, about 25 minutes.
   
   
3. Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Add spaghetti and cook, stirring occasionally, until tender, 8 to 10 minutes; drain. Put beans into a small pot, cover, and cook over medium heat, stirring occasionally, until heated through. Divide spaghetti among four large bowls. Top with chili, cheese, remaining onions, and beans. Serve hot, with oyster crackers on the side.
   
   Serves 4