Cincinnati Chili with Spaghetti

Name: Cincinnati Chili with Spaghetti
Yield: Serves 6 to 8
Cuisine: American, Midwest
Ingredients: 2 teaspoons, table salt or more to taste; 1 1/2 pounds, ground beef chuck; 2 tablespoons, vegetable oil; 2 , medium onions, chopped fine (about 2 cups); 2 medium cloves, garlic, minced or pressed through a garlic press (about 2 teaspoons); 2 tablespoons, chili powder; 2 teaspoons, dried oregano; 2 teaspoons, cocoa; 1 1/2 teaspoons, ground cinnamon; 1/2 teaspoon, cayenne pepper; 1/2 teaspoon, ground allspice; 1/4 teaspoon, ground black pepper; 2 cups, low-sodium chicken broth; 2 cups, water; 2 tablespoons, cider vinegar; 2 teaspoons, dark brown sugar; 2 cups, tomato sauce; , hot pepper sauce; 1 pound, spaghetti, cooked, drained, and tossed with 2 tablespoons of unsalted butter; 12 ounces, sharp cheddar cheese, shredded; 1 can, red kidney beans (15-ounce), drained, rinsed, and warmed; 1 , medium white onion, chopped fine (about 1 cup)

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Appears in America's Test Kitchen TV

SERVES6 to 8

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WHY THIS RECIPE WORKS

This Cincinnati specialty is an unusual marriage of American chili and spices more commonly used throughout the Middle East and Mediterranean. For an easy weeknight meal, we wanted to pare the list of ingredients down to the essentials with...

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