Cincinnati chili makes dinner completely customizable.
Prep Time15 minutesmins
Cook Time8 hourshrs
Total Time8 hourshrs15 minutesmins
Servings: 6servings
Ingredients
1bay leaf
1/2teaspoonwhole allspice
1/2teaspoonwhole cloves
2poundslean ground beef
2cupschopped onionsdivided
1 15-ouncecan dark red kidney beansrinsed and drained
1 15-ouncecan tomato sauce
1 1/2cupswater
3tablespoonschili powder
4clovesgarlicminced
1teaspoonWorcestershire sauce
3/4teaspoonground cumin
3/4teaspoonground cinnamon
1/2teaspoonsalt
1/4teaspooncayenne pepper
1/2ounceunsweetened chocolatechopped
12ouncesdried spaghetticooked and drained
1cupshredded cheddar cheese4 ounces
Instructions
Place bay leaf, allspice, and cloves in the center of a cheesecloth square. Bring up corners of cheesecloth, tie closed with kitchen string, and set aside.
In a large skillet (or using the saute function on your slow cooker) cook ground beef over medium heat until browned, using a wooden spoon to break up meat as it cooks. Drain off fat. Transfer meat to a 4-quart slow cooker. Stir 1 cup onions, tomato sauce, the water, chili powder, garlic, Worcestershire sauce, cumin, cinnamon, salt, and cayenne pepper into meat in cooker. Stir in spice bag.
Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, stirring in chocolate during the last 30 minutes of cooking. Warm kidney beans in a separate pot, or, if everyone wants beans, stir them into the chili with the chocolate.
To serve, remove spice bag. Spoon chili over hot cooked spaghetti. Sprinkle each serving with chopped onions and cheese.