30 Minute Cincinnati Chili |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I saw this recipe in the food section of The Seattle Times. I have never made this style of chili, but thought it sounded good. I could tell that this recipe is a 30 Minute Meal / Semi Homemade version, but it is what it is and my family loved it (even the picky one). I added some additional ingredients and tweaked others here and there; this is what I came up with. Ingredients:
12 ounces spaghetti |
3 1/2 tablespoons olive oil, divided |
3/4 teaspoon cumin |
1/2 teaspoon cinnamon |
1/2 teaspoon smoked paprika (may use sweet or regular) |
1/2 teaspoon unsweetened cocoa powder |
1/8 teaspoon allspice |
1/8 teaspoon cayenne pepper (use more, less, or omit) |
3 garlic cloves, minced |
3 -4 tablespoons tomato paste |
1 lb extra lean ground beef |
1 (16 ounce) can baked beans (i used bush's original brown sugar) |
1 1/2 teaspoons worcestershire sauce |
1/3 cup red wine (may add a splash more) |
salt & freshly ground black pepper, to taste |
1 cup cheddar cheese, shredded |
Directions:
1. Bring a large pot of salted water to a rolling boil; add pasta and cook according to package directions. Drain pasta into a colander then return to the pot; add 1 tablespoon of olive oil to coat the pasta, cover to keep 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 (it is a good idea to measure out your spices onto a dish beforehand), minced garlic, and tomato paste. Sauté until fragrant, about 1 - 2 minutes.
3. Add the ground beef and sauté until almost cooked through, about 8 minutes.
4. Add the can of baked beans, red wine, and Worcestershire sauce, mix well.
5. Cover and simmer for about 5 minutes.
6. Season with salt and pepper.
7. Serve chili over spaghetti and top with shredded cheese.
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