Cincinnati Chili

Name: Cincinnati Chili
Yield: 4 servings
Ingredients: 1 4 tablespoons extra-virgin olive oil, divided; 1 3 cups chopped onions; 1 6 garlic cloves, finely chopped; 1 3 pounds ground lamb; 1 2 tablespoons unsweetened cocoa powder; 1 1 1/2 teaspoons ground allspice; 1 1 1/2 teaspoons ground cinnamon; 1 1 1/2 teaspoons cayenne pepper; 1 1/4 teaspoon ground cloves; 1 4 2/3 cups (about) low-salt beef broth, divided; 1 1/3 cup tomato paste; 1 3 tablespoons apple cider vinegar; 1 1 1/2 tablespoons chili powder; 1 1 tablespoon dried oregano; 1 1 tablespoon (packed) brown sugar; 1 1 tablespoon Worcestershire sauce; 1 4 tablespoons chopped fresh Italian parsley, divided; 1 1 pound spaghetti; 1 2 15-ounce cans kidney beans, rinsed, drained coarsely; 1 "Coarsely rated goats-milk gouda cheese or goats-milk", Cheddar cheese; 1 Chopped onions

From the kitchen of Carly

Lamb chili spiced with cinnamon, allspice, and cocoa powder. It's Cincinnati's signature comfort dish: deep, warming, and unexpectedly complex. Serve over spaghetti for the traditional way, or on its own when you want something slower to eat and faster to make.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 tablespoons extra-virgin olive oil, divided
13 cups chopped onions
16 garlic cloves, finely chopped
13 pounds ground lamb
12 tablespoons unsweetened cocoa powder
11 1/2 teaspoons ground allspice
11 1/2 teaspoons ground cinnamon
11 1/2 teaspoons cayenne pepper
11/4 teaspoon ground cloves
14 2/3 cups (about) low-salt beef broth, divided
11/3 cup tomato paste
13 tablespoons apple cider vinegar
11 1/2 tablespoons chili powder
11 tablespoon dried oregano
11 tablespoon (packed) brown sugar
11 tablespoon Worcestershire sauce
14 tablespoons chopped fresh Italian parsley, divided
11 pound spaghetti
12 15-ounce cans kidney beans, rinsed, drained coarsely
1"Coarsely rated goats-milk gouda cheese or goats-milk", Cheddar cheese
1Chopped onions

Instructions

Heat 2 tablespoons oil in large deep skillet over medium heat. Add onions; sauté until tender, about 10 minutes. Add garlic; stir 1 minute. Add lamb; cook until browned, breaking into pieces, about 15 minutes. Add cocoa and next 4 ingredients; stir 3 minutes. Stir in 4 cups broth and next 6 ingredients. Bring to boil; reduce heat to medium-low. Simmer uncovered until thickened, stirring often, about 1 hour. Spoon fat from top of chili. Season with salt and pepper. Thin with broth by 1/3 cupfuls. Stir in 2 tablespoons parsley.
Meanwhile, cook spaghetti in pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Toss with beans and 2 tablespoons oil. Season with salt and pepper.
Divide spaghetti among bowls. Top with chili. Garnish with cheese, onions, and parsley.