Cincinnati Chili

Cincinnati Chili
Difficulty: Easy

Serves A Crowd!

Ingredients
4 tbsp olive oil, divided
3 cups chopped onion
6 garlic cloves chopped
3 lbs ground round
2 tbsp. unsweetened cocoa powder
2 tsp allspice
3 tsp cinnamon
1 tsp cayenne pepper
1/4 tsp ground cloves
4 cups beef stock
1/3 cup tomato paste
3 tbsp apple cider vinegar
2 tbsp chili powder
1 tbsp dried oregano
3 tbsp brown sugar
1 tbsp Worcestershire
salt
pepper
4 tbsp parsley chopped
1lb spaghetti, cooked
1 15 oz. can dark kidney beans, rinsed and drained
finely shredded cheddar cheese for garnish
1/2 cup chopped onions (optional for garnish)

Directions
Heat 2 tbsp of olive oil in a large deep skillet over medium heat.  Add onions and garlic and sauté for 10 minutes until tender.  Add ground beef, break apart and cook additional 15 minutes.  Add cocoa and  next four ingredients; stir for 4 minutes.  Stir in 4 cup of beef stock and next 6 ingredients, bring to a boil and reduce heat to a simmer.  Simmer uncovered until thickened and stir often and simmer for an hour.  Spoon off any fat that rises and season with salt and pepper.
Meanwhile cook pasta, drain and transfer to a large bowl and toss with 2 tbsp of olive oil and drained kidney bean.  Salt and pepper to taste.
Divide spaghetti among serving bowls.  Top with chili and garnish with shredded cheddar cheese, chopped onion and some parsley.
Serves 8