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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is the real deal...lots of spices in the sauce, which is typically served over spaghetti and topped with cheddar cheese and/or onions. Great for football fare, cold winter days or just hungry appetites! Don't remember where this recipe originated...it may be yet another that is a combination of several I tried over the years. Ingredients:
2 lbs ground round or 2 lbs 95% lean ground chuck |
2 large onions, chopped |
3 garlic cloves, minced |
1 (15 ounce) can tomato sauce |
1 (8 ounce) can tomato paste |
1 (16 ounce) can beef stock |
1 (5 ounce) can v-8 vegetable juice |
3 tablespoons chili powder |
2 tablespoons white wine vinegar or 2 tablespoons cider vinegar |
1 1/2 tablespoons cinnamon |
1 tablespoon pumpkin pie spice |
1 teaspoon salt |
1/2 teaspoon pepper |
1 teaspoon ground cumin |
1/2 teaspoon ground cardamom |
1/4 teaspoon ground cloves |
2 bay leaves |
1 lb spaghetti, cooked and drained |
2 cups shredded cheddar cheese |
1 (16 ounce) can kidney beans, drained |
2 cups chopped onions |
Directions:
1. In a deep stockpot or Dutch oven, combine the beef, onions and garlic. Cook over medium-high heat until the beef is brown and the onions are tender, 15 to 20 minutes. Drain off any fat and add the tomato sauce, tomato paste, beef stock, V-8 juice and remaining ingredients (not including spaghetti and other last 4 ingredients). Bring to a boil, then reduce the heat to low and simmer for 35 minutes. Skim off fat. Add the beans and simmer until heated through. Remove bay leaves.
2. To serve, place some cooked spaghetti in a shallow bowl and top with a ladle of chili. Add cheese and/or onions and serve immediately.
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