Cincinnati Chili

15 Min.
45 Min.
8
Ingredients
1
package Shore Lunch® Homestyle Chili with Beans
1 package Shore Lunch® Homestyle Chili with Beans
1
pound lean ground beef
1 pound lean ground beef
2
tablespoons vegetable oil
2 tablespoons vegetable oil
1
cup diced yellow onion
1 cup diced yellow onion
2
tablespoons minced garlic
2 tablespoons minced garlic
3
tablespoons chili powder
3 tablespoons chili powder
1
teaspoon ground cumin
1 teaspoon ground cumin
1½
teaspoon cayenne pepper, optional
1½ teaspoon cayenne pepper, optional
2
tablespoons unsweetened cocoa powder
2 tablespoons unsweetened cocoa powder
2
tablespoons apple cider vinegar
2 tablespoons apple cider vinegar
3
whole cloves
3 whole cloves
5
allspice berries
5 allspice berries
2
(8 ounce) cans tomato sauce
2 (8 ounce) cans tomato sauce
1
(16 ounce) can Bush’s® Dark Red Kidney Beans, drained and rinsed
1 (16 ounce) can Bush’s® Dark Red Kidney Beans, drained and rinsed
6
cups water
6 cups water
1
pound spaghetti, cooked al dente according to package
1 pound spaghetti, cooked al dente according to package
Directions

  1. Add the ground beef to a large stockpot over medium high heat. Use a wooden spoon to break up the meat and cook for 5 minutes. Add the onions and cook for 2 - 3 minutes more. Add the garlic and cook for 30 seconds.
  2. Add the chili powder, cumin, cinnamon, cayenne pepper, cocoa powder, apple cider vinegar, and soup mix to the pot and stir to combine.
  3. Place the whole cloves and allspice berries onto a 3” x 5” square of cheesecloth. Pull the corners of the cheesecloth towards the center and tie using a small piece of butchers twine. Add the cheesecloth to the pot.
  4. Add the tomato sauce, kidney beans, and water to the pot and stir to combine. Bring the water to a boil, lower the heat and simmer for 30 minutes, stirring occasionally.
  5. Remove the chili from the heat and serve over the cooked spaghetti.