Recipe from Colleen Smith of Boston, Mass.
Total Time: 1 hr
1 Tbsp olive oil
2 onions, peeled and diced fine
3 cloves garlic, peeled and minced
Ground beef, coarse grind
4 c beef broth
4 c tomato sauce (your favorite recipe)
1 tsp allspice
3 Tbsp chili powder
1/4 tsp cayenne pepper
1 tsp ground cumin
1 tsp flour
2 Tbsp water
4 tsp ground cloves
2 Tbsp cider vinegar
1/2 Tbsp unsweetened cocoa powder
Kosher salt, to taste
Coarsely ground pepper, to taste
Spaghetti (cooked according to package instructions)
Cheddar cheese, shredded
1. In large cooking pot, saute onions and garlic in olive oil until onion has softened. Remove onion mixture from pot and set aside.
2. In same cooking pot add the ground beef, cook and drain. Return onion and garlic to cooking pot and add beef broth, tomato sauce and allspice. Cook over low heat for 30 minutes.
3. In a small bowl, make a thin paste with the chili powder, cayenne pepper, cumin, flour and 2 tablespoons water. Add to the beef mixture and stir well. Add ground cloves, vinegar, cocoa mixed with the 1/2 tablespoon oil, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for at least 1 hour, stirring occasionally. Add more water if chili becomes too thick and begins to stick to bottom of the pot.
4. To serve chili, ladle over cooked spaghetti pasta and top with the shredded cheese and chopped onions.
Yield: 8 Servings