← Nouns Cooking · American

Ingredients

• 700 g lean beef mince
• 1 l cold water
• 1 large onion, finely chopped
• 3 cloves Garlic, minced
• 425 ml passata (tomato sauce)
• 2 tbsp mild chili powder
• 2 tsp unsweetened cocoa powder
• 1 tsp Cinnamon
• 1 tsp Cumin
• ½ tsp Allspice
• ¼ tsp ground cloves
• 1 Bay leaves
• 1 tbsp Cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp Salt
• 450 g Spaghetti
• 225 g mild cheddar, very finely grated
• 1 small onion, finely diced, to serve (optional)
• 400 g tinned kidney beans, warmed, drained (optional)

Method

1. Put the raw beef mince and the cold water in a large pot and break it up with a whisk or potato masher until there are no lumps. This is the Cincinnati trick that gives the chili its fine, saucy texture.
2. Add the onion, garlic, passata, chili powder, cocoa, cinnamon, cumin, allspice, cloves, bay leaf, vinegar, Worcestershire sauce and salt and bring to the boil over medium-high heat, stirring.
3. Turn the heat to low and simmer, uncovered, for 2 hours, stirring now and then, until thick and glossy. Add a splash of water if it gets too dry. Skim off any fat, fish out the bay leaf and season.
4. Near the end, cook the spaghetti in salted water until just tender and drain.
5. Build each plate: spaghetti, a ladle of chili and a big heap of cheese is a three-way. Add diced onion for a four-way, and beans as well for a five-way. Serve with oyster crackers and hot sauce.

Tips

• Like most chili, it is even better the next day; chill it overnight and lift off the fat before reheating.
• Spoon leftovers over hot dogs with mustard, onion and cheese for a Cincinnati “coney”.

Sources

Written in our own words after cross-checking these recipes:

Jo Cooks Spend With Pennies Serious Eats