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Cincinnati Chili

Name: Cincinnati Chili
Cuisine: american
Ingredients: 4 tablespoons extra-virgin olive oil, divided; 3 cups chopped onions; 6 garlic cloves, finely chopped; 3 pounds ground lamb; 2 tablespoons unsweetened cocoa powder; 1 1/2 teaspoons ground allspice; 1 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons cayenne pepper; 1/4 teaspoon ground cloves; 4 2/3 cups (about) low-salt beef broth, divided; 1/3 cup tomato paste; 3 tablespoons apple cider vinegar; 1 1/2 tablespoons chili powder; 1 tablespoon dried oregano; 1 tablespoon (packed) brown sugar; 1 tablespoon Worcestershire sauce; 4 tablespoons chopped fresh Italian parsley, divided; 1 pound spaghetti; 2 15-ounce cans kidney beans, rinsed, drained coarsely; Coarsely rated goat's-milk gouda cheese or goat's-milk; Cheddar cheese; Chopped onions

A small grocery run gets this on the table.

Ingredients

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directions

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.
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.
3.
Divide spaghetti among bowls. Top with chili. Garnish with cheese, onions, and parsley.

Recipes sourced from Epicurious.com.

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