Ingredients
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2 pounds lean ground beef
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1 (6 ounce) can tomato paste
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6 cloves garlic, minced
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1 yellow onion, diced
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¼ cup chili powder
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1 ½ teaspoons ground cumin
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¾ teaspoon ground cinnamon
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¼ teaspoon cayenne pepper
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⅛ teaspoon allspice
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⅛ teaspoon ground cloves
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1 teaspoon ground black pepper
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1 bay leaf
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2 teaspoons white sugar
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3 teaspoons kosher salt, or more to taste
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2 tablespoons apple cider vinegar
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1 teaspoon Worcestershire sauce
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6 cups cold water
For service:
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1 (16 ounce) package spaghetti
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1 tablespoon diced onion, or to taste
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4 cups grated Cheddar cheese, or to taste
Directions
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Combine beef and tomato paste in a large pot. Rinse out tomato paste can with a couple tablespoons of water and add to the pot with garlic, onion, chili powder, cumin, cinnamon, cayenne, allspice, cloves, black pepper, bay leaf, sugar, and salt. Add apple cider vinegar, Worcestershire, and cold water. Mash and stir with a potato masher or a large whisk to break up the meat into fine pieces.
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Place the pot over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to medium-low and cook until flavors come together and chili reaches your desired thickness, 1 to 1 1/2 hours.
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Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until very tender, about 12 minutes. Drain.
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Taste chili and adjust seasoning. Remove and discard bay leaf. Ladle over spaghetti into serving bowls. Top with onion and Cheddar cheese. Cut and scoop the noodles up with a fork like you're eating a casserole.
Chef's Notes
If you have a choice, the finer the grind of the ground beef, the better.
You can use 2 teaspoons of fine salt instead of kosher salt, and white vinegar instead of apple cider if you like. All the spices can and should be adjusted to taste.
I thought this was a little too dry and that I had reduced it a little too much, so I added a little more water, tomato paste, and another pinch of salt, brought it back up to temperature, and served it the same way as before. It was pretty much the same experience, with more juices on the bottom of the bowl. But the video I've seen of the real stuff looks more similar to the second, saucier version.
Nutrition Facts (per serving)
753 | Calories |
38g | Fat |
53g | Carbs |
48g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 753 | |
% Daily Value * | |
Total Fat 38g | 49% |
Saturated Fat 20g | 102% |
Cholesterol 152mg | 51% |
Sodium 1444mg | 63% |
Total Carbohydrate 53g | 19% |
Dietary Fiber 5g | 16% |
Total Sugars 7g | |
Protein 48g | 97% |
Vitamin C 9mg | 10% |
Calcium 559mg | 43% |
Iron 6mg | 33% |
Potassium 812mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.