An unusual variation on no-bean chili with a chocolate twist, served over noodles."This was really good. The chocolate made it interesting, i did not do the spahghetti, it was awesome without it." - guitarmom
Yield: 12 Servings Ready in 2 hours, 30 minutes
1 people trying soon
Verified by stevemur
|2 tablespoonVegetable oil|
|1 cupOnion; chopped|
|4 poundsground beef|
|1/2 cupchili powder|
|3 teaspoonground cinnamon|
|3 teaspoonground cumin|
|3/4 teaspoonground allspice|
|1 1/2 teaspoonground cloves|
|2 bay leaf|
|1 squareunsweetened chocolate; 1 oz.|
|4 10.5-oz cansbeef broth|
|2 15-oz cantomato sauce|
|5 tablespoonscider vinegar|
|3/4 teaspooncayenne pepper; ground|
|1 cupCheddar cheese; divided, shredded|
Cincinnati Chili Preparation
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
It is the best if you now refrigerate overnight so chili thickens and flavors heighten.
In a large pot, boil spaghetti noodles to al denté, about 8 minutes.
Remove the bay leaf. Reheat gently over medium heat, add 1/4 cup shredded cheese. Serve over hot, drained spaghetti on hot plates. Top with remaining shredded cheddar cheese.
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