cincinnati-style chili

Ingredients

• Servings: 4
• 8 ounces spaghetti
• 1 tablespoon olive oil
• 1 (12 ounce) package frozen burger-style crumbles
• 1 onion, chopped
• 1 tablespoon minced garlic
• 1 cup tomato sauce
• 1 cup water
• 1 (14.5 ounce) can diced tomatoes
• 2 tablespoons red vinegar
• 2 tablespoons chili powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• 1/2 teaspoon ground allspice
• 1 tablespoon light brown sugar
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon hot pepper sauce
• 1 cup kidney beans, drained and rinsed
• 1 cup shredded cheddar cheese (optional)

Recipe

• heat olive oil in a large frying pan. saute onion until tender. mix in burger-style crumbles and garlic; cook until the crumbles have browned.
• stir in tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa, and hot sauce. heat over medium-high heat until the mixture begins to boil. reduce heat to low, cover, and simmer 15 to 20 minutes until sauce thickens.
• while the sauce is thickening, bring a large pot of salted water to boil; place spaghetti in the water and bring it to a boil again. cook until al dente. drain well.
• stir beans into the chili and mix lightly.
• spoon cooked spaghetti into bowls and top with chili. sprinkle with cheese if desired.