1 way, 2 way, or 3 way, have it your way! What sets this regional chili apart from the rest is a bit of cinnamon and unsweetened chocolate.
Ingredients:
For the chili:
1 Ā½ lbs lean ground beef
1 cup white onion, chopped
3 garlic cloves, minced
1 tsp salt
Ā½ tsp cayenne pepper
1 Ā½ Tbsp chili powder
1 tsp ground cinnamon
1 tsp ground cumin
2 tsp Worcestershire sauce
1 tsp ground allspice
2 Tbsp white vinegar
Ā½ oz unsweetened chocolate, grated (or 2 Tbsp cocoa powder)
1 bay leaf
1 Tbsp brown sugar
2 cups beef stock
15 oz canned crushed tomatoes
To serve:
1 box spaghetti, cooked according to package instructions
Shredded cheddar cheese
Chopped onions
Oyster crackers
Canned kidney beans, rinsed and drained
Hot sauce
Steps
1.) Heat a large Dutch oven over medium-high heat. Add beef and chopped onion, cooking until brown. Add garlic and cook for another minute or two until fragrant.
2.) Season with spices and remaining ingredients, bring to a boil, reduce to a simmer and cook for about 2ā3 hours until flavors have melded. (If chili gets too dry, add a bit of stock to prevent from burning.)
3.) Serve accordingly ā 2-way: chili over spaghetti; 3-way: chili, spaghetti and cheese; 4-way: chili, spaghetti, cheese and kidney beans (or onions); 5-way: chili, spaghetti, cheese, kidney beans and onions.
___
Subscribe to Tastemade:
FIND us on Snapchat Discover:
LIKE us on Facebook:
FOLLOW us on Instagram: