Cincinnati Chili
Ingredients
For the Cincinnati Chili
- 1 large yellow onion quartered
- 3 cloves garlic smashed
- 2 ripe jalapenõ peppers roughly chopped
- 2 ripe serrano peppers roughly chopped
- 1 tsp extra virgin olive oil
- 1 1/2 lbs. extra-lean ground beef
- 1 tablespoon chili powder
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp kosher salt
- 1/2 ounce grated unsweetened chocolate
- 1 15- ounce can of tomato sauce
- 1 TBSP tomato paste
- 1 TBSP Worcestershire sauce
- 1 TBSP balsamic vinegar
- 2 cups beef stock
- 1 16-ounce package of spaghetti pasta, uncooked, dried
Toppings
- Sharp cheddar cheese shredded
- Yellow onion chopped
- 1 16-ounce can of dark red kidney beans
Instructions
- Place the onion, garlic, and peppers into a food processor with the olive oil and pulse until a paste forms.
- Put a Dutch oven over medium-high heat. ass the processed paste into the pot and cook until the color darkens while stirring constantly.
- Add the coriander, cinnamon, cumin, cayenne pepper, salt, unsweetened chocolate, tomato sauce, tomato paste, Worcestershire sauce, balsamic vinegar, and beef stock. Reduce heat to low and simmer, uncovered, for 1 hour and 30 minutes. Remove from heat.
- Cook the spaghetti until al dente. Portion onto individual serving plates or bowls.
- Ladle Cincinnati Chili mixture over the spaghetti and serve with toppings of your choice.