Cincinnati Chili

Most of the recipes I have seen for this unique mid-western chili call for the ground beef to be incorporated into the chili and then the whole thing is poured over pasta. My first taste of the chili was from a can of sauce from friends in Cincinnati which was poured into cooked ground beef and then over the pasta. Either way, it is delicious

INGREDIENTS

2    tablespoons olive oil
1    large white onion, chopped
4    cloves garlic, minced
1    pound ground beef
2    cups tomato sauce (15-16 ounces)
2    tablespoons chili powder
1    tablespoon cinnamon
1    tablespoon ground cumin
1    teaspoon allspice
1    tablespoon cider vinegar
¼   teaspoon cayenne pepper (optional)
1    tablespoon sweet paprika
¾   cup water
1    pound spaghetti

METHOD

In a large skillet or sauce pan, heat the olive oil over medium heat and add the onion. Cook for 4 to 5 minutes and add the garlic. Cook for 1 minute and add the ground beef. Stir the beef around while it browns and break up any clumps. Add the tomato sauce, chili powder, the spices, vinegar, cayenne, paprika and water. Stir well to mix all the ingredients and bring to a boil.

Reduce heat to low, cover and cook for 30 minutes, stirring occasionally. The chili should be thick but still slightly soupy. Remove from the heat and allow it to cool.

Meanwhile, cook the pasta according to package directions and drain. Divide the pasta into serving dishes, add the chili and serve with the following additions as desired: shredded cheddar cheese, chopped onion, warm, cooked kidney beans and oyster crackers.