Cincinnati Chili with Pasta

Ingredients:

• 4 tablespoons extra-virgin olive oil
• 2 sweet onions (such as Vidalia), finely chopped, plus extra for serving
• 900 g of ground beef
• 4 cloves garlic, crushed
• 1 can (425 g) of tomato sauce
• 2 medium tomatoes, diced
• 1/4 cup apple cider vinegar
• 1/4 cup chili powder
• 2 tbsp paprika
• 1 tbsp. ground cinnamon
• 2 tsp ground cumin
• 0.5 tsp ground allspice
• 1/4 tsp ground cloves
• 1/4 tsp cayenne pepper
• 450 g of boiled spaghetti
• Pinto beans and shredded cheddar, for serving
• Oyster crackers for serving

Preparation:

1. Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Transfer to a plate. Add the ground beef to the pan, season with 1/2 teaspoon each of salt and black pepper, and cook, breaking up the ground beef with a wooden spoon, until no pink bits remain, about 4 minutes. Remove from the heat and return the onion to the pan; stir in the garlic.
2. Combine tomato sauce, diced tomatoes, vinegar, chili powder, paprika, cinnamon, cumin, allspice, cloves, and cayenne pepper in a bowl; add to the saucepan along with 1 cup water and stir. Bring to a simmer over medium-low heat and cook until the chili has thickened slightly, about 1 1/2 hours.
3. Spoon the chili over the spaghetti. Top with finely chopped onion, pinto beans, and grated cheddar, and serve with oyster crackers.