A delightful combination of classic chili ingredients with a special hint of chocolate and allspice that gives it unique flavor local to the Cincinnati region.
Equipment
Dutch Oven
Knife
Spatula or Wooden Spoon
Ingredients
1lblean ground beef
1Tbspminced garlic
2tspextra virgin olive oil
1onionchopped
15ozcan diced tomatoes
1½TbspWorcestershire sauce
15ozcan kidney beansrinsed + drained
1Tbspred wine vinegar
½Tbspunsweetened cocoa powder
1Tbspchili powder
⅛tspnutmeg
1tspcinnamon
¼tspblack pepper
1tspcumin
¼tspcayenne pepper
6Tbspreduced-fatshredded sharp cheddar cheese
6Tbsponionfor optional topping, diced
4cupscooked whole wheat spaghetti
Instructions
Heat extra virgin olive oil in Dutch Oven over medium high heat. Add lean ground beef and cook, making sure to break the beef up with a spoon or spatula.
Cook about 5-7 minutes, until meat is no longer pink.
Add onion and garlic, cook and stir for 3-4 minutes, until onion has softened.
Add tomatoes, Worcestershire sauce, red wine vinegar, chili powder, unsweetened cocoa powder, cinnamon, nutmeg, cumin, black pepper, and cayenne pepper to beef mixture.
Bring mixture to a boil.
Reduce heat and simmer, partially covered, making sure to stir occasionally.
Simmer for 1 hour.
Serve over cooked whole wheat spaghetti and top with reduced-fat sharp cheddar cheese and onions (optional).