Rach's Spicy Cincinnati Chili Over Spaghetti

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese offers fewer calories, while processed cheese can be more budget-friendly.

Sweat 3 onions in a pot with salt and pepper over low heat until translucent, without browning.

Add garlic and 1 fresh bay leaf to the pot.

Add 4 tablespoons of chili powder to the onions and garlic.

Add 1 tablespoon of powdered cocoa to the pot.

Add 1 tablespoon of pimenton (smoked sweet paprika) to the pot.

Add 2 teaspoons of ground cumin, 1 teaspoon of cayenne pepper, 1 teaspoon of oregano, 1/4 teaspoon of cloves, and 1/4 teaspoon of allspice to the pot and toast the spices briefly.

Add 1 can of red kidney beans to the pot.

Pour in 1 quart of beef stock or bone broth and 2 tablespoons of apple cider vinegar.

Add 2 cups of passata (tomato puree) to the pot and bring to a boil.

Reduce heat and let the chili simmer uncovered for 30 minutes.

Cook spaghetti for 1 minute less than recommended for al dente.

Ladle about half of the chili sauce into the pot with the spaghetti and add some starchy hot cooking water to combine.

Transfer the spaghetti and chili mixture to a serving bowl, creating a nest.

Ladle the remaining chili on top of the spaghetti.

Top with yellow sharp cheddar cheese and finely chopped raw white onions.

Serve with two types of hot sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens