Cincinnati Chili
 

Cincinnati Chili

Makes 8 servings.

2 teaspoons vegetable oil
2 medium onions, chopped
2 teaspoons finely chopped garlic
2 pounds ground beef chuck
2 tablespoons chile powder
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
2 cans (16 ounces each) tomatoes
1 can (14 1/2 ounces) beef broth
1/2 cups water
1/2 square (1/2 ounce) unsweetened chocolate, chopped
1 package (16 ounces) spaghetti or linguine, cooked as label directs

To saute onion, garlic: In non-reactive 5-quart Dutch oven, heat oil over medium
heat. Add onions. Cook, stirring occasionally, for 5 minutes or until tender.
Transfer to small bowl. Set aside. Add garlic to Dutch oven. Cook for 1 minute.
Transfer to bowl with onions.
To brown meat: In same Dutch oven, cook ground beef over high heat, breaking up
meat with side of spoon, until meat is browned. Discard fat.
To make chili: To meat,add chile powder, cumin, cinnamon, salt, oregano and
cayenne pepper. Cook, stirring, for 1 minute. Add tomatoes with juice, breaking
up tomatoes with side of spoon. Stir in broth, water, chocolate and reserved
onion-garlic mixture. Bring to a boil. Reduce heat. Cover. Simmer for
2 1/2 hours. Remove cover. Simmer for 30 minutes or until thickened.
To cook pasta: Meanwhile, in large saucepan, cook pasta according to package
directions. Drain. Serve chili over pasta.

Jenn B aka Mom2Sam and Tiny

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