Cincinnati Chili

Ingredients

• •4 tablespoons extra-virgin olive oil, divided
• •3 cups chopped onions
• •6 cloves garlic
• •3 pounds ground lamb
• •2 tablespoons unsweetened cocoa powder
• •1½ teaspoons ground allspice
• •1½ teaspoons ground cinnamon
• •1½ teaspoons cayenne pepper
• •¼ teaspoon ground cloves
• •4⅔ cups low-salt beef broth
• •⅓ cup tomato paste
• •3 tablespoons apple cider vinegar
• •1½ tablespoons chili powder
• •1 tablespoon dried oregano
• •1 tablespoon brown sugar
• •1 tablespoon Worcestershire sauce
• •4 tablespoons fresh Italian parsley
• •1 pound spaghetti
• •2 cans kidney beans
• •1 cup goats-milk cheese
• •1 cup Chopped onions

Cooking Instructions

1. 1.

   Heat 2 tablespoons oil in large deep skillet over medium heat. Add onions; sauté until tender, about 10 minutes. Add garlic; stir 1 minute. Add lamb; cook until browned, breaking into pieces, about 15 minutes. Add cocoa and next 4 ingredients; stir 3 minutes. Stir in 4 cups broth and next 6 ingredients. Bring to boil; reduce heat to medium-low. Simmer uncovered until thickened, stirring often, about 1 hour. Spoon fat from top of chili. Season with salt and pepper. Thin with broth by 1/3 cupfuls. Stir in 2 tablespoons parsley.

   90 min

2. 2.

   Meanwhile, cook spaghetti in pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Toss with beans and 2 tablespoons oil. Season with salt and pepper.

   15 min

3. 3.

   Divide spaghetti among bowls. Top with chili. Garnish with cheese, onions, and parsley.

   5 min