30 Minute Cincinnati Chili

Ingredients

• 12 ounces spaghetti
• 3 1/2 tablespoons olive oil, divided
• 3/4 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon smoked paprika (may use sweet or regular)
• 1/2 teaspoon unsweetened cocoa powder
• 1/8 teaspoon allspice
• 1/8 teaspoon cayenne pepper (use more, less, or omit)
• 3 garlic cloves, minced
• 3-4 tablespoons tomato paste
• 1 lb extra lean ground beef
• 1 (16 ounce) can baked beans (I used Bush's original brown sugar)
• 1 1/2 teaspoons worcestershire sauce
• 1/3 cup red wine (may add a splash more)
• salt & freshly ground black pepper, to taste
• 1 cup cheddar cheese, shredded

Directions

1. 1

   Bring a large pot of salted water to a rolling boil; add pasta and cook according to package directions. Drain pasta into a colander then return to the pot; add 1 tablespoon of olive oil to coat the pasta, cover to keep warm.

2. 2

   Meanwhile, in a large skillet over medium high heat, combine the remaining olive oil, cumin, cinnamon, smoked paprika, cocoa powder, allspice, cayenne pepper (it is a good idea to measure out your spices onto a dish beforehand), minced garlic, and tomato paste. Sauté until fragrant, about 1 - 2 minutes.

3. 3

   Add the ground beef and sauté until almost cooked through, about 8 minutes.

4. 4

   Add the can of baked beans, red wine, and Worcestershire sauce, mix well.

5. 5

   Cover and simmer for about 5 minutes.

6. 6

   Season with salt and pepper.

7. 7

   Serve chili over spaghetti and top with shredded cheese.