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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I learned to make this when we lived in Kentucky everyone who tries it requests the recipe. Great with a nice green salad. Ingredients:
2 tablespoons olive oil |
1 cup chopped onion |
2 cloves garlic, minced |
2 pounds lean ground beef |
2 tablespoons chili powder |
2 tablespoons unsweetened baking cocoa powder |
1 teaspoon ground cumin |
1/4 teaspoon cloves, ground |
1/4 teaspoon cinnamon, ground |
1/4 teaspoon ground allspice |
2 8ounce cans tomato sauce |
1 6ounce can tomato paste |
2 tablespoons red wine vinegar |
2 tablespoons dark brown sugar |
2 cups extra strong beef broth |
2 tablespoons honey |
salt and pepper to taste |
1 pound linguine |
2 cans 15 1/2 ounce dark red kidney beans, rinsed and drained |
8 ounces cheddar cheese, shredded |
1 medium onion chopped for garnish |
Directions:
1. Place the oil and onions in a large heavy pot over low heat. Cook for 10 minutes to wilt, add the garlic the last 2 minutes. Stir often. Add the ground beef, then raise the heat to medium. Cook until browned, breaking up the lumps, about 10 minutes. Drain to remove any excess grease.
2. Add the cocoa and the spices; cook, stirring for 1 minute.
3. Add the tomato paste, tomato sauce, vinegar, honey and beef broth. Bring to a simmer over medium heat and cook for 30 minutes. Season with salt and pepper. Add the kidney beans, heat through and simmer for about 10 minutes for flavors to blend.
4. Just before serving, cook the linguine as directed in a large pot of boiling water. Drain.
5. To serve, divide the noodles evenly among 8 shallow pasta bowls. Top with the chili, garnish with cheese, chopped onions (and some people add oyster crackers.) Serve immediately.
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