Cincinnati Chili II

  1. 1 pound lean ground beef
  2. 1 medium (1/2 cup) onion, chopped
  3. 1 teaspoon finely chopped fresh garlic
  4. 1 cup water
  5. 1 (29-ounce) can tomato sauce
  6. 1 tablespoon unsweetened cocoa
  7. 1 tablespoon Worcestershire sauce
  8. 1 teaspoon instant beef bouillon
  9. 1 teaspoon ground cinnamon
  10. 1 teaspoon chili powder
  11. 1 teaspoon ground cumin
  12. 1/2 teaspoon salt
  13. 1/8 teaspoon ground allspice
  14. 1/8 teaspoon ground cloves
  15. 1 (16-ounce) package uncooked dried spaghetti
  16. LAND O LAKESĀ® Cheddar Cheese' s
  17. Chopped red onion, if desired
  1. Cook ground beef in 4-quart saucepan over medium-high heat, stirring occasionally, until browned (4 to 5 minutes). Drain off fat, if necessary.
  2. Add onion and garlic; continue cooking until lightly browned (2 to 3 minutes). Stir in all remaining ingredients except spaghetti,cheese and red onion.
  3. Continue cooking until mixture comes to a boil (4 to 5 minutes). Reduce heat to low. Cover; cook until flavors are blended (50 to 60 minutes).
  4. Meanwhile, cook spaghetti according to package directions. Drain.
  5. To serve, divide cooked spaghetti evenly among 5 bowls; spoon chili mixture over spaghetti. Top each serving with cheese and onion, if desired.
  6. Recipe by Land O Lakes, Inc.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases