- 2 teaspoons vegetable oil
- 2 medium onions, chopped
- 2 teaspoons finely chopped garlic
- 2 pounds ground beef chuck
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground red pepper (cayenne)
- 2 cans (16 oz) tomatoes
- 1 can (14 1/2 oz) beef broth
- 1 1/2 cups water
- 1/2 square (1/2 oz) unsweetened chocolate, chopped
- 1 package (16 oz) spaghetti or linguine, cooked as label directs
- In nonreactive 5-quart Dutch oven, heat oil over medium heat. Add onions and cook, stirring occasionally, until tender, about 5 minutes. Transfer to small bowl; set aside. Add garlic to Dutch oven; cook 1 minute longer. Transfer to bowl with onions.
- In same Dutch oven, cook ground beef over high heat, breaking up meat with side of spoon, until meat is browned. Discard fat. Stir in chili powder, cumin, cinnamon, salt, oregano, and ground red pepper; cook 1 minute longer.
- Add tomatoes with their juice to Dutch oven, breaking them up with side of spoon. Stir in broth, water , chocolate, browned beef, and onion-garlic mixture; heat to boiling. Reduce heat; cover and simmer 2 hours and 30 minutes. Remove cover and simmer until thickened, about 30 minutes longer.
- Meanwhile, in a large saucepot, cook pasta as label directs. Drain. Serve chili over pasta.
- Makes 8 main-dish servings.
It turned out pretty good. I didn't really get to taste it, as by the time it was done, it was close to midnight. Also, it wasn't as watery as I was expecting it to be. Maybe that's because I had to stop cooking it and then start cooking it again. Probably not a good idea, but it kinda had to be done.
On a note of ingredients, I only used one onion, and just used regular ground beef. I think those were the only changes I made.
I think next time I make it, I may add kidney beans, 'cause Dylan apparently thinks that you need kidney beans in your chili to make it chili. Shouldn't be that big of a deal, right?