Pella Chronicle


October 9, 2012

Cincinnati Chili

Pella — 3/4 pound ground beef

1 cup diced onion

1 garlic clove, pressed

1 (15-ounce) can reduced-sodium tomato sauce

1 1/2 cups water

2 teaspoons unsweetened cocoa

1 1/2 teaspoons chili powder

1/4 teaspoon ground allspice

1/4 teaspoon cinnamon

1/4 teaspoon cumin

1/8 teaspoon ground red pepper, or to taste

1 1/2 teaspoon cider vinegar

3 cups cooked spaghetti (6 ounces dry)

1 (15-ounce) can red kidney beans, heated

1 medium onion, chopped

1/2 cup shredded Cheddar cheese

1. Crumble beef into a large, nonstick skillet and cook over medium-high heat. Add diced onion; cook, mixing with a large spoon to break up meat, until beef is browned. Add garlic, tomato sauce, water, cocoa, chili powder, allspice, cinnamon, cumin, red pepper and vinegar. Bring to a simmer, reduce heat and simmer slowly, uncovered, 1 hour. Stir occasionally and add more water as necessary to make consistency of a meat sauce.

2. Spoon sauce over cooked spaghetti; top with beans, onion and cheese. Serve with oyster crackers.

Serves 6.

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