Cincinnati Chili (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Ingredients:
4 tablespoons extra-virgin olive oil |
2 sweet onions (such as vidalia), finely chopped, plus more for topping |
2 pounds ground beef chuck |
kosher salt and freshly ground black pepper |
4 cloves garlic, minced |
1 15 -ounce can tomato sauce |
2 medium tomatoes, diced |
1/4 cup apple cider vinegar |
1/4 cup chili powder |
2 tablespoons paprika |
1 tablespoon ground cinnamon |
2 teaspoons ground cumin |
1/2 teaspoon ground allspice |
1/4 teaspoon ground cloves |
1/4 teaspoon cayenne pepper |
1 pound spaghetti, cooked |
pinto beans and grated cheddar cheese, for topping |
oyster crackers, for serving (optional) |
Directions:
1. Heat the olive oil in a large, heavy pot over medium-high heat. Add the onions and cook, stirring, until translucent, about 5 minutes. Transfer to a plate. Add the ground beef to the pot, sprinkle with 1/2 teaspoon each salt and black pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes. Remove from the heat and return the cooked onions to the pot; stir in the garlic.
2. Combine the tomato sauce, diced tomatoes, vinegar, chili powder, paprika, cinnamon, cumin, allspice, cloves and cayenne in a bowl; add to the pot along with 1 cup water and stir to combine. Bring to a simmer over medium-low heat and cook until the chili is slightly thickened, about 1 hour, 30 minutes.
3. Serve the chili over the spaghetti; top with chopped onion, pinto beans and grated cheddar and serve with oyster crackers on the side.
4. Photograph by Kat Teutsch
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