While researching this recipe, I came across several different versions. A few things that seem clear is this must be served over pasta (usually spaghetti, but I used cavatelli), topped with cheese and garnished with onion. I did see some recipes that called for a bean garnish; I took that option as I love beans with chili. Many also call for oyster crackers, but I didn't have any on hand.
Measurements are approximate.
1 lb lean ground beef
1 cup beef broth
1 t garlic powder
1 large (28 oz) can whole tomatoes, coarsely chopped
1 1/2 T unsweetened cocoa powder
1 T Worcestershire sauce
1 T chili powder
1 t ground cumin
1 t red wine or cider vinegar
1/2 t ground allspice
1/2 t ground cinnamon
1/2 t cayenne pepper
salt to taste
hot cooked pasta
grated or shredded cheddar cheese
diced onion
cooked beans (I used kidney)
In a Dutch oven combine beef, broth and garlic powder. Cover and simmer over medium low heat 30 minutes or til most of liquid is absorbed; stir occasionally.
Stir in tomatoes, spices and seasonings and simmer another hour or so; stir occasionally. Taste and adjust as desired.
Serve chili over pasta garnished with cheese, onion and beans.
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Comments: 43
I cannot do it well with brown rice....with white, use two times the amount of water to one part hot water, little salt, little butter or marg. if so inclined.
Cover cassrole dish and put in preheated oven at 350...probably ready in 22 minutes.......do watch out for very hot steam when you take off lid or tin foil.
My new favorite rice is instant brown rice..it has as much fiber and a softness to bite I like better. It takes less than 8 minutes from reaching for box to eating
Actually, just go to Gold Star and get your chili on!
Being southern I do like it occasionally with rice instead of noodles.
I grew up eating so much rice, we had it as a stable at every meal. I had it for breakfast this morning with 2 over medium eggs stirred up in the rice with lots of pepper.