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This warm, hearty chili dish has the perfect blend of spices with a touch of cocoa. Serve "five ways" with spaghetti, onions, beans, and cheese for an authentic Cincinnati-style chili.
Prep Time: 00:15
Cook Time: 01:00
1 lb ground beef
1 onion, diced
1 jalapeno pepper, diced
2 cloves of garlic, minced
3 tablespoons unsweetened cocoa powder
2 tablespoons chili powder
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon cumin
1/4 teaspoon ground chipotle pepper
1 teaspoon salt
1 tablespoon cider vinegar
1 tablespoon worcestershire
1 can (15 ounces) tomato sauce
1 cup chicken broth
1/2 cup water
1 lb spaghetti, prepared
1 can kidney beans
1/2 cup diced onion
1 cup shredded cheddar cheese
1Brown ground beef in 2 tablespoons of oil, then remove to a plate.
2Saute onion and jalapeño pepper in a bit more oil until the onion is translucent. Add garlic and cook for an additional minute.
3Add seasonings, then add beef back into the pot. Add vinegar, worcestershire, tomato sauce, broth, and water and stir well.
4Bring to a boil, reduce heat to a simmer and cover. Cook for one hour.
5Serve over spaghetti and top with kidney beans, diced onions, and cheese.
Preparing this recipe goes smoother if you prep your ingredients beforehand. Chop the onion, jalapeño pepper, and garlic in advance and combine dry spices and cocoa powder in a small bowl.
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