Cincinnati Chili

Ingredients for 4 servings:

• 500 g minced beef or mixed minced meat
• some clarified butter for frying
• 1 onion(s)
• 1 garlic clove(s)
• 1 chili
• 1 pack of tomatoes, pureed, approx. 500 g each
• 2 tbsp tomato paste
• 1 tsp allspice powder (clove pepper)
• 1 tsp cinnamon
• 1 tsp cumin powder
• 1 bay leaf
• 1 tsp oregano
• 1 tsp cayenne pepper
• 1 tsp pepper
• Salt
• 2 tsp baking cocoa
• 1 tbsp Worcestershire sauce
• 1 tbsp vinegar
• 1 cup of water, approx. 150 – 200 ml
• 1 pack of spaghetti, 500 g each
• e.g. Jalapeño(s) or Pepper(s), pickled or fresh
• 1 pack of grated cheddar cheese or pasta cheese, approx. 150 g each

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Fry the minced meat in clarified butter until crumbly. Chop the onion, garlic clove, and chili. Add the onion, garlic, tomato paste, and chili over medium heat and continue to sauté briefly. Add the passata, tomato paste, allspice, cinnamon, cumin, bay leaf, oregano, cayenne pepper, pepper, salt, cocoa, Worcestershire sauce, vinegar, and water, and simmer the chili for at least 1.5 hours. Cook the spaghetti according to the package instructions. Slice the pepperoni or jalapeños. Arrange a portion of spaghetti on each plate and top with the chili, grated cheddar, and finally the pepperoni. In the original recipe, fresh chopped onion and kidney beans can be added to the chili and cheddar instead of jalapeños, if desired.