Languages

Cincinatti Chili

Difficulty: ★☆☆

Ingredients

  • 1-1/3 lb Ground beef
  • 2/3 lb Spaghetti
  • 1-2/3 Cup grated cheddar cheese
  • 1 Onion
  • 2 Garlic cloves
  • ¾ Cup Tomato sauce
  • 1/8 Cup Worcestershire sauce
  • 2 Tablespoons white wine vinegar
  • ½ Tablespoon powdered cinnamon
  • ½ Tablespoon powdered cumin
  • 2 Tablespoons powdered chili
  • 2 Cloves
  • 2 Tablespoons honey
  • Salt
  • Black pepper
  • Olive oil

Category: First course

Instructions

Chop the onion into a fine Brunoise. Cut the onion  in half, and chop it into Julianne. Heat some oil in a large frying pan and cook the onion until soft and almost transparent. Cut the garlic in brunoise, removing the inner core, the part that makes garlic hard to digest. Add it to the pan when the onion is half way into the cooking process. Leave it sautéing all together for a few minutes.
Once the vegetables are ready, stir in the ground beef and sear it over high heat. Leave it in the pan for about 5 minutes, stirring occasionally, so it browns on all sides. Now that the beef has taken on some color, it is time for seasoning. Seasoning meat before it’s cooked will make it lose its juices. Add salt, pepper and then continue with the rest of the spices. Stir a little and add the vinegar, honey, Worcestershire sauce, and tomato sauce. Leave it on the heat for 5 minutes.  Heat some water in this other pot to cook the spaghetti. Wait for the water to boil, add the spaghetti, and cook it according to the package instructions, about 7 minutes. Add some salt and incorporate the spaghetti to the pot pressing a little bit on the sides to fit them nicely inside the pot. Let them cook for 5 to 7 minutes.
When the spaghetti is ready, remove it from the heat, and take it to the sink to drain in a strainer. Transfer spaghetti to a serving platter. Stir a little making some room in the middle to arrange the beef mixture in it. Top with abundant grated cheddar cheese and place it in the oven under the broiler for about 3-4 minutes until the cheese melts and browns a little. Garnish the dish to our taste.

Image courtesy of freedigitalphotos.net