CHILI OVER SPAGHETTI (CINCINNATI CHILI)

Chili over Spaghetti (Cincinnati Chili) image

Provided by Pat Duran

Time 55m

Number Of Ingredients 18

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2 Tbsp olive oil
5 clove garlic, finely chopped
2 medium yellow onions, finely chopped
1 1/2 lb lean ground beef
2 Tbsp chili powder
1 1/2 tsp ground cinnamon
1/2 tsp each -ground allspice,cloves, cumin, nutmeg
1 tsp dried oregano
1/2 tsp celery seed
1 dried bay leaf
kosher salt and freshly ground black pepper to taste
2 c tomato sauce
1 Tbsp unsweetened cocoa powder
1 c water
3/4 lb dried spaghetti
15 oz can red kidney beans, rinsed under hot water and drained
4 c finely grated cheddar cheese
oyster crackers

Steps:

1. Heat oil in a large skillet over medium-high heat. Add garlic and 1/2 of the onions and cook, stirring occasionally, until lightly browned about 5-6 minutes. Add beef, and all seasoning and cook stirring occasionally, until well browned 6-8 minutes. Tilt skillet and spoon out any fat. Add tomato sauce, cocoa powder and 1 cup water; bring to a boil. Reduce heat to medium-low and cook, partially covered, until somewhat thick, about 25 minutes. Meanwhile, bring a large pot of salted water to a boil.Add spaghetti and cook stirring occasionally, until tender about 8 minutes; drain. Put beans into a small pot and cook over medium heat, covered, stirring occasionally, until hot throughout. Divide spaghetti between 4 large bowls. Top with chili, cheese, remaining onions, and beans. Serve hot, with oyster crackers on the side.