Cincinnati Chili Spaghetti
|12 oz spaghetti|
|1 medium onion, chopped|
|1 tbs extra virgin olive oil|
|1 lb ground beef or turkey|
|1 tbs chili powder|
|2 tsp ground cinnamon|
|1 (6 oz) can tomato paste|
|1 cup chicken stock or water (chicken stock is better)|
|1 (15 oz) can kidney beans, drained and rinsed|
|1/4 oz sharp cheddar cheese, shredded|
This is a chili recipe that is iconic in Cincinnati Ohio.
- Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions. Drain.
- Meanwhile, chop the onion and garlic.
- In a 12 inch skillet, heat the oil on medium-high heat and add the onion and garlic.
- Cook for about 3 minutes, stirring occasionally.
- Add the ground meat, chili powder and cinnamon. Cook for 5-6 minutes longer, until meat is browned. Break up large pieces with the back of a wooden spoon.
- Stir in the tomato paste and cook for 2 minutes.
- Add the water or stock along with the beans and bring to a boil.
- Reduce heat slightly and let mixture simmer for about 10 minutes.
- Season with salt and pepper.
- To serve, divide spaghetti among 4 plates, ladle the chili mixture over each plate, then sprinkle with shredded cheese.