This Cinfully Good Chili is a hearty American-style dish that balances savory ground beef with a unique blend of warm spices like cinnamon, cloves, and cardamom. The addition of unsweetened chocolate and honey creates a rich, velvety texture and deep flavor that is both comforting and sophisticated. Served traditionally as “5-way chili” over spaghetti with kidney beans, raw onions, and melted cheddar cheese, this recipe offers a satisfying meal perfect for cold evenings or family gatherings. The slow simmering process allows the flavors to meld beautifully, resulting in a thick, robust sauce that is sure to please spice lovers and comfort food fans alike.
Cinfully Good Chili
Description
This Cinfully Good Chili is a hearty American-style dish that balances savory ground beef with a unique blend of warm spices like cinnamon, cloves, and cardamom. The addition of unsweetened chocolate and honey creates a rich, velvety texture and deep flavor that is both comforting and sophisticated. Served traditionally as "5-way chili" over spaghetti with kidney beans, raw onions, and melted cheddar cheese, this recipe offers a satisfying meal perfect for cold evenings or family gatherings. The slow simmering process allows the flavors to meld beautifully, resulting in a thick, robust sauce that is sure to please spice lovers and comfort food fans alike.Ingredients
Directions
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Heat a large skillet or Dutch oven over medium-high heat.
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Add the ground chuck, breaking it up with a spoon as it cooks.
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Add the 2 finely chopped onions and minced garlic to the meat.
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Cook until the meat is browned and the onions are softened, about 8-10 minutes.
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Stir in the tomato sauce, catsup, water, and red-wine vinegar.
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Bring the mixture to a boil, then reduce heat to low.
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Add the 1 1/2 teaspoons salt, 1/4 teaspoon nutmeg, 1/2 teaspoon cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon mace, 1/4 teaspoon ground coriander, 1/4 teaspoon ground cardamom, 1/2 bay leaf, 1 teaspoon honey, 1 tablespoon chili powder, 1/2 oz grated unsweetened chocolate, 1 tablespoon paprika, 1 teaspoon black pepper, 1/2 teaspoon ground cumin, 1/2 teaspoon turmeric, 1/2 teaspoon marjoram, and 1/2 teaspoon allspice.
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Cover and simmer on low heat for 1 hour, stirring occasionally.
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Add tomato juice if the chili becomes too thick during cooking.
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Discard the bay leaf before serving.
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Cook the spaghetti according to package directions; drain and toss with butter.
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Heat the kidney beans in a separate saucepan.
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To serve 5-way style, layer spaghetti on a plate, top with chili, then with heated kidney beans, raw chopped onions, and grated cheddar cheese.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 280.4kcal
- % Daily Value *
- Total Fat 16.2g25%
- Saturated Fat 4.3g22%
- Cholesterol 90.8mg31%
- Sodium 7764.0mg324%
- Total Carbohydrate 8.6g3%
- Dietary Fiber 3.9g16%
- Sugars 2.8g
- Protein 26.0g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
