
Photo Credit
Becky Luigart-Stayner
Yield
Makes 6 to 8 servings.
Category
Course
Preparation Method
Sources
November 12, 2021
Ingredients
2 pounds ground beef (chuck)
1 medium onion, finely chopped
2 cloves garlic, minced
1 can (15 ounces) tomato sauce
1/2 cup thick barbecue sauce
3 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1 1/2 tablespoons tomato paste
1 tablespoon light-brown sugar
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt, plus more to taste
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
freshly ground black pepper, to taste
1/2 pound spaghetti, cooked according to package directions
2 cups shredded sharp cheddar cheese, for garnish
1 cup finely chopped red onion, for garnish
1 can (15 ounces) red kidney beans, drained and rinsed, for garnish
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This is my favorite! I vote for Cincinnati!
I have lived about an hour from Cincy my whole life. I can’t wait to try the recipe! I will update my comment as soon as I make it. It’s so strange though that that’s what we are having tonight for dinner too! Gold Star and Skyline Chili. On noodles with the chili and cheese that’s a three way, add beans that’s a four way and add onions to it all, well that’s a five way! I’m so excited to try this. The cans of chili are so expensive.
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