CINCINNATI CHILI

Cincinnati Chili image

Provided by Jeanne Kelley

Categories Bean Lamb Pasta Sauté Super Bowl Kid-Friendly High Fiber Dinner Goat Cheese Ground Lamb Winter Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates

Yield Makes 8 servings

Number Of Ingredients 22

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Ingredients

4 tablespoons extra-virgin olive oil, divided
3 cups chopped onions
6 garlic cloves, finely chopped
3 pounds ground lamb
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons cayenne pepper
1/4 teaspoon ground cloves
4 2/3 cups (about) low-salt beef broth, divided
1/3 cup tomato paste
3 tablespoons apple cider vinegar
1 1/2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon (packed) brown sugar
1 tablespoon Worcestershire sauce
4 tablespoons chopped fresh Italian parsley, divided
1 pound spaghetti
2 15-ounce cans kidney beans, rinsed, drained coarsely
Coarsely rated goat's-milk gouda cheese or goat's-milk
Cheddar cheese
Chopped onions

Steps:

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.

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