Cincinnati Chili by Sandra Lee

Ingredients:

• 700 g lean 20% ground beef
• 420 g canned red beans, drained
• 220 g spaghetti cooked according to package directions
• 170 g tomato paste
• 1 tbsp chopped garlic
• 1 tbsp cocoa powder
• 2 tsp chili powder
• 0.5 tsp ground cinnamon
• Salt and ground black pepper
• 425 ml beef broth
• 1 tbsp. apple cider vinegar
• 1 tbsp. grated cheddar cheese
• 1 cup chopped onions

Preparation:

1. Place a heavy-bottomed skillet over medium heat and add the ground beef. Cook, breaking up any lumps, until the meat begins to brown. Drain off any excess oil.
2. Add the tomato paste and stir, cooking for 1-2 minutes. Add the garlic, cocoa powder, chili powder, and cinnamon, stir, and cook for another minute. Season with salt and pepper. Add the broth and vinegar, bring to a boil, cover, reduce heat, and simmer for 15-20 minutes.
   
   To serve, divide the spaghetti into 4 deep bowls. Top with the Cincinnati chili, then add the cheese, onions, and beans.
   
   Recipe Chili Cincinnati.