Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped onion

  2. 2 pounds ground beef

  3. 1/4 cup chili powder

  4. 1 teaspoon ground cinnamon

  5. 1 teaspoon ground cumin

  6. 1/4 teaspoon ground allspice

  7. 1/4 teaspoon ground cloves

  8. 1 bay leaf

  9. 2 (10 1/2 ounce) cans beef broth

  10. 2 (15 ounce) cans tomato sauce

  11. 1 (15 ounce) can light kidney beans

  12. 1/4 teaspoon ground cayenne pepper

  13. 1/4 cup shredded Cheddar cheese Barilla regular or thin spaghetti (I only use Barilla pastas) Some recipes call for chocolate or cocoa, but I think it tastes better without it. Sometimes I put it the ingredients in a slow cooker to cook slowly on low, rather than in my Dutch Oven, then I just need to prepare the spaghetti when I get home. It tastes even more delicious the next day

Instructions Jump to Ingredients ↑

  1. Place ground beef in a large pot, and break up with a spoon; cover with hot water and break up the beef into fine pieces as it heats in the water.

  2. When ground beef is cooked and in fine pieces; drain.

  3. Add onion and cook, stirring frequently, until tender, about 6 minutes.

  4. Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, beef broth, tomato sauce, and red pepper.

  5. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.

  6. Prepare spaghetti per package directions; drain.

  7. Remove the bay leaf. Serve chili over hot, drained spaghetti. Top with beans, shredded cheddar cheese, and onions.

  8. I garnish the tops with green onions, and you can add sour cream; if desired. I hope you enjoy this as much as we do.


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