Cincinnati Chili with Spaghetti

Name: Cincinnati Chili with Spaghetti
Yield: Serves 6 to 8
Cuisine: US & Canada, American, Midwest
Ingredients: 2 teaspoons, table salt or more to taste; 1 1/2 pounds, ground beef chuck; 2 tablespoons, vegetable oil; 2 , medium onions, chopped fine (about 2 cups); 2 medium cloves, garlic, minced or pressed through a garlic press (about 2 teaspoons); 2 tablespoons, chili powder; 2 teaspoons, dried oregano; 2 teaspoons, cocoa; 1 1/2 teaspoons, ground cinnamon; 1/2 teaspoon, cayenne pepper; 1/2 teaspoon, ground allspice; 1/4 teaspoon, ground black pepper; 2 cups, low-sodium chicken broth; 2 cups, water; 2 tablespoons, cider vinegar; 2 teaspoons, dark brown sugar; 2 cups, tomato sauce; , hot pepper sauce; 1 pound, spaghetti, cooked, drained, and tossed with 2 tablespoons of unsalted butter; 12 ounces, sharp cheddar cheese, shredded; 1 can, red kidney beans (15-ounce), drained, rinsed, and warmed; 1 , medium white onion, chopped fine (about 1 cup)

Main Courses
US & Canada
American
Midwest
Pasta, Grains, Rice & Beans
Eggs & Dairy
Meat
Beans
Beef
Cheese
Stews

Appears in America's Test Kitchen TV

An authentic version of this Cincinnati classic is flavored with spices like oregano, chili powder, and cinnamon and served over spaghetti.

SERVES 6 to 8

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