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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I'm a southern girl, so the first time I ate chili from Cincinnati was an experience. I was on a trip with a group of people, one who was a native and he insisted we had to try this chili. I guess its the cinnamon and cocoa that really throw me off. But as unique as it was, I did admit it was tasty. Ingredients:
1 lb natural ground beef (85/15 is what i prefer) |
16 ounces spaghetti noodles |
8 ounces shredded sharp cheddar cheese |
1 (29 ounce) can tomato sauce |
1 cup water |
1 large diced yellow sweet onion |
1 -2 garlic clove, minced |
1 tablespoon worcestershire sauce |
1 tablespoon unsweetened cocoa powder |
1 teaspoon cumin |
1 teaspoon cinnamon |
1 teaspoon chili powder |
1/8 teaspoon clove |
1/8 teaspoon allspice |
oyster crackers, and red or yellow sweet onion, to top |
Directions:
1. Cook ground beef on stovetop over medium to medium high heat until browned through (about 5 minutes). Add about 1/2 to 3/4 cup onion and the 1-2 cloves minced garlic and cook about 2 more minutes or until onion is translucent. The key with the onion is to cut the pieces pretty small, almost minced, so they are not noticeable. This is not your normal chunky chili, should be more of a saucy consistency. Break up the meat while you are cooking also!
2. Then, pour into a large (2-3 quart) soup pot. Add other ingredients (except cheese, noodles, crackers, and remainder of onion) and stir well. Bring to rapid boil, stirring frequently.
3. Once mixture boils, reduce heat to low, cover, and let simmer for 50-60 minutes. Meanwhile, boil spaghetti to desired tenderness and drain.
4. Layer in a bowl as follows: noodles, chili, onion, cheese, oyster crackers. I recommend eating with a knife and fork. Delicious!
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