Cincinnati Chili

Name: Shore Lunch
Telephone: +

Recipe tags: soup mix, easy difficulty, lunch, stovetop

1 pkg	Shore Lunch^® Homestyle Chili with Beans Mix
1 lb	lean ground beef
2 Tbsp	vegetable oil
1 cup	diced yellow onion
2 Tbsp	minced garlic
3 Tbsp	chili powder
1 tsp	ground cumin
1½ tsp	cayenne pepper, optional
2 Tbsp	unsweetened cocoa powder
2 Tbsp	apple cider vinegar
3	whole cloves
5	allspice berries
2 can	tomato sauce
1 can	Bush’s® Dark Red Kidney Beans, drained and rinsed
6 cup	water
1 lb	spaghetti, cooked al dente according to package
1½ tsp	Cinnamon

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.

Stir in 1 cup of shredded Colby Jack cheese after the noodles are cooked for a cheesy chili mac.

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