Cincinnati Chili

bean lamb pasta sauté super bowl kid-friendly high fiber dinner goat cheese ground lamb winter midwestern bon appétit peanut free tree nut free soy free small plates

Jeanne Kelley

Makes 8 servings

Source

Ingredients

4 tablespoons extra-virgin olive oil, divided

3 cups chopped onions

6 garlic cloves, finely chopped

3 pounds ground lamb

2 tablespoons unsweetened cocoa powder

1 1/2 teaspoons ground allspice

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons cayenne pepper

1/4 teaspoon ground cloves

4 2/3 cups (about) low-salt beef broth, divided

1/3 cup tomato paste

3 tablespoons apple cider vinegar

1 1/2 tablespoons chili powder

1 tablespoon dried oregano

1 tablespoon (packed) brown sugar

1 tablespoon Worcestershire sauce

4 tablespoons chopped fresh Italian parsley, divided

1 pound spaghetti

2 15-ounce cans kidney beans, rinsed, drained coarsely

Coarsely rated goat's-milk gouda cheese or goat's-milk

Cheddar cheese

Chopped onions

Method

Heat 2 tablespoons oil in large deep skillet over medium heat. Add onions; sauté until tender, about 10 minutes. Add garlic; stir 1 minute. Add lamb; cook until browned, breaking into pieces, about 15 minutes. Add cocoa and next 4 ingredients; stir 3 minutes. Stir in 4 cups broth and next 6 ingredients. Bring to boil; reduce heat to medium-low. Simmer uncovered until thickened, stirring often, about 1 hour. Spoon fat from top of chili. Season with salt and pepper. Thin with broth by 1/3 cupfuls. Stir in 2 tablespoons parsley.

Meanwhile, cook spaghetti in pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Toss with beans and 2 tablespoons oil. Season with salt and pepper.

Divide spaghetti among bowls. Top with chili. Garnish with cheese, onions, and parsley.