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Categories:
spaghetti olive oil cumin cinnamon paprika cocoa allspice cayenne pepper garlic extra lean ground beef beans Worcestershire sauce red wine salt Cheddar cheese
Viewed: 51 - Published at: 5 years agoIngredients
- 12 ounces spaghetti
- 3 1/2 tablespoons olive oil, divided
- 3/4 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon smoked paprika (may use sweet or regular)
- 1/2 teaspoon unsweetened cocoa powder
- 1/8 teaspoon allspice
- 1/8 teaspoon cayenne pepper (use more, less, or omit)
- 3 garlic cloves, minced
- 3 -4 tablespoons tomato paste
- 1 lb extra lean ground beef
- 1 (16 ounce) can baked beans (I used Bush's original brown sugar)
- 1 1/2 teaspoons Worcestershire sauce
- 1/3 cup red wine (may add a splash more)
- salt & freshly ground black pepper, to taste
- 1 cup cheddar cheese, shredded
Method
- Bring a large pot of salted water to a rolling boil; add pasta and cook according to package directions. Drain pasta into a colander then return to the pot; add 1 tablespoon of olive oil to coat the pasta, cover to keep warm.
- Meanwhile, in a large skillet over medium high heat, combine the remaining olive oil, cumin, cinnamon, smoked paprika, cocoa powder, allspice, cayenne pepper (it is a good idea to measure out your spices onto a dish beforehand), minced garlic, and tomato paste. Saute until fragrant, about 1 - 2 minutes.
- Add the ground beef and saute until almost cooked through, about 8 minutes.
- Add the can of baked beans, red wine, and Worcestershire sauce, mix well.
- Cover and simmer for about 5 minutes.
- Season with salt and pepper.
- Serve chili over spaghetti and top with shredded cheese.
