Name: Cincinnati-Style Chili
Ingredients: ¼ teaspoon ground allspice; Salt and freshly ground black pepper; 1 ounce (28 g) unsweetened chocolate; 2 cinnamon sticks; 2 (14- to 15-ounce/400- to 430-g) cans kidney or other red beans, drained and rinsed, or about 3 cups cooked and drained beans; 1 pound (455 g) dried spaghetti; 1 tablespoon vegetable oil; 2½ pounds (1.2 kg) ground beef; ¼ teaspoon ground cayenne, or more to taste; 8 ounces (225 g) sharp cheddar cheese; ¼ teaspoon ground cloves; 1 teaspoon ground cumin; 1 small onion, chopped; 1 (28-ounce/794-g) can whole or crushed tomatoes; 1 clove garlic, chopped

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

I’ve been refining this recipe for at least eleven years, and I’m pretty sure this is how I’ll make Cincinnati chili (a favorite of my husband Derek’s) from here out, with just a hint of sweet spice and a square of chocolate melted in at the end. How you want to serve it is up to you: Go for the traditional interpretation with spaghetti, beans, and a snowy mound of finely shredded orange cheddar, or just serve it on its own.