Cincinnati chilli five ways
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 500g beef mince
- olive oil
- 3 cloves garlicfinely chopped
- 1 bay leaf
- 1/2 – 1 tsp chilli powder
- 2 tsp ground cinnamon
- 1 tsp dried oregano
- 1 tsp ground allspice
- 1/2 tsp ground cumin
- 5 tbsp tomato purée
- 750ml light beef stock
- 2 tbsp cocoa powder
- 1 tbsp Worcestershire sauce
- 1 tbsp red wine vinegar
ACCOMPANIMENTS
- 300g spaghetti
- 400g tin kidney beansrinsed and drained
- 100g cheddargrated
- 4 spring onionchopped
Nutrition:
- kcal829
- fat38g
- saturates16.2g
- carbs65.2g
- sugars5.6g
- fibre12.5g
- protein50.2g
- salt1.4g
Method
step 1
Put the beef in a food processor and pulse until finely ground (you can also use a stick blender or a sharp knife if you prefer).
step 2
Heat 2 tbsp oil in a casserole over a medium heat, then gently fry the garlic, herbs and spices for a couple of minutes, stirring regularly, until fragrant. Meanwhile, mix the tomato purée with a little stock to make a loose paste, then add to the pan along with the remaining stock, 250ml water and the beef.
step 3
Bring to a simmer, breaking up any lumps, then simmer for 20 minutes. Meanwhile, whisk the cocoa into the Worcestershire sauce and vinegar to make a paste.
step 4
Stir the cocoa paste into the pan and simmer gently for about 3 hours until thick, adding more water if it seems to be getting too dry. Season.
step 5
When you’re ready to serve, cook the spaghetti in a large pan of salted water. Heat the beans in a small pan with a splash of water and season. Divide the spaghetti between 4 bowls and top with chilli, warmed beans, cheddar and onions.
