- Yield 6 servings
- Prep 5 mins
- Cook 75 mins
Chili gets a Midwestern twist with hints of spice and cocoa and lots of beans and cheese.
Serve over spaghetti or piping hot in a big bowl with crackers or tortilla chips.
- 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 ground cinnamon
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground red pepper, or to taste
- 1 1/2 teaspoons cider vinegar
- 3 cups hot cooked spaghetti (about 6 ounces dry)
- 1 (15-ounce) can red kidney beans, heated
- 1 medium onion, chopped
- 1/2 cup shredded Cheddar cheese
- 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.
- Spoon sauce over cooked spaghetti, top with beans, onion and cheese. Serve with oyster crackers.
Recipe by Jean Kressy