Cincinnati Chili
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 tablespoon worcestershire sauce
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 2 tablespoons unsweetened cocoa powder
- 1 pound spaghetti
- 1/3 cup tomato paste
- cheddar cheese
- 1 tablespoon dried oregano
- 1 1/2 tablespoons chili powder
- 1 1/2 teaspoons cayenne pepper
- 3 cups chopped onions
- 3 tablespoons apple cider vinegar
- chopped onions
- 4 tablespoons extra-virgin olive oil, divided
- 1 1/2 teaspoons ground allspice
- 6 garlic cloves, finely chopped
Preparation Heat 2 tablespoons oil in large deep skillet over medium heat. Add onions; sauté until tender, about 10 minutes. Add garlic; stir 1 minute. Add lamb; cook until browned, breaking into pieces, about 15 minutes. Add cocoa and next 4 ingredients; stir 3 minutes. Stir in 4 cups broth and next 6 ingredients. Bring to boil; reduce heat to medium-low. Simmer uncovered until thickened, stirring often, about 1 hour. Spoon fat from top of chili. Season with salt and pepper. Thin with broth by 1/3 cupfuls. Stir in 2 tablespoons parsley. Meanwhile, cook spaghetti in pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Toss with beans and 2 tablespoons oil. Season with salt and pepper. Divide spaghetti among bowls. Top with chili. Garnish with cheese, onions, and parsley.
Preparation Heat 2 tablespoons oil in large deep skillet over medium heat. Add onions; sauté until tender, about 10 minutes. Add garlic; stir 1 minute. Add lamb; cook until browned, breaking into pieces, about 15 minutes. Add cocoa and next 4 ingredients; stir 3 minutes. Stir in 4 cups broth and next 6 ingredients. Bring to boil; reduce heat to medium-low. Simmer uncovered until thickened, stirring often, about 1 hour. Spoon fat from top of chili. Season with salt and pepper. Thin with broth by 1/3 cupfuls. Stir in 2 tablespoons parsley. Meanwhile, cook spaghetti in pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Toss with beans and 2 tablespoons oil. Season with salt and pepper. Divide spaghetti among bowls. Top with chili. Garnish with cheese, onions, and parsley.
