Cincinnati Chili with Spaghetti

A delicious and flavorful Cincinnati chili served over spaghetti, topped with shredded cheese.

Ingredients

12	ounces spaghetti
3 1⁄2	tablespoons olive oil, divided
3⁄4	teaspoon cumin
1⁄2	teaspoon cinnamon
1⁄2	teaspoon smoked paprika
1⁄2	teaspoon unsweetened cocoa powder
1⁄8	teaspoon allspice
1⁄8	teaspoon cayenne pepper
3	garlic cloves, minced
3	tomato paste
1	lb extra lean ground beef
1	baked beans
1 1⁄2	teaspoons Worcestershire sauce
1⁄3	cup red wine
	salt & freshly ground black pepper, to taste
1	cup cheddar cheese, shredded

Instructions

• 1. Begin by bringing a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions. Drain the pasta into a colander and return it to the pot. Add 1 tablespoon of olive oil to coat the pasta and cover to keep it warm.
  2. Meanwhile, in a large skillet over medium-high heat, combine the remaining olive oil, cumin, cinnamon, smoked paprika, cocoa powder, allspice, cayenne pepper, minced garlic, and tomato paste. Sauté the mixture until fragrant, which should take about 1 - 2 minutes.
  3. Add the extra lean ground beef to the skillet and sauté it until almost cooked through, approximately 8 minutes.
  4. Mix in the can of baked beans, red wine, and Worcestershire sauce. Ensure everything is well combined.
  5. Cover the skillet and let the chili simmer for about 5 minutes to allow the flavors to meld together.
  6. Season the chili with salt and pepper to taste.
  7. To serve, place a portion of the chili over the spaghetti and generously top it with shredded cheddar cheese.

Jul 19, 2024