Servings: 4 to 6

Cincinnati Chili Cincinnati Chili
2 tablespoons olive oil 2 tablespoons olive oil
1 cup chopped onions 1 cup chopped onions
2 cloves garlic; minced 2 cloves garlic; minced
2 pounds lean ground beef 2 pounds lean ground beef
2 tablespoons unsweetened cocoa powder 2 tablespoons unsweetened cocoa powder
2 tablespoons chili powder 2 tablespoons chili powder
1 teaspoon ground cumin 1 teaspoon ground cumin
1/4 teaspoon ground coriander ¼ teaspoon ground coriander
1/4 teaspoon cinnamon ¼ teaspoon cinnamon
1/4 teaspoon ground allspice ¼ teaspoon ground allspice
1/4 teaspoon ground cardamom ¼ teaspoon ground cardamom
28 ounces plum tomatoes with juices; crushed 28 ounces plum tomatoes with juices; crushed
2 tablespoons tomato paste 2 tablespoons tomato paste
2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
2 tablespoons honey 2 tablespoons honey
Salt and pepper; to taste Salt and pepper; to taste
1 pound linguine 1 pound linguine
31 ounces kidney beans; rinsed and drained 31 ounces kidney beans; rinsed and drained
4 ounces monterey jack cheese; grated 4 ounces monterey jack cheese; grated
4 whole scallion; thinly sliced 4 whole scallion; thinly sliced
 
extras: subheading: extras:
beans beans
shredded cheese shredded cheese
sour cream sour cream
scallions scallions
Fritos Fritos
corn bread corn bread
pasta pasta
 

Place the oil and onions in a heavy pot over low heat. Cook for 10 minutes to wilt, adding the garlic in the last 2 minutes. Stir often. Add the ground beef then raise heat to medium. Cook until browned, breaking up the lumps, about 10 minutes. Remove any excess grease.
Add the cocoa and spices; cook, stirring, for 1 minute.
Add the tomatoes, tomato paste, vinegar, and honey. Bring to a simmer over medium heat and cook for 20 to 30 minutes. Season with salt and pepper.
Just before serving, cook the linguine noodles in a large pot of boiling salted water until tender, 8 to 10 minutes, then drain.

easily doubles and freezes  easily doubles and freezes