30 Minute Cincinnati Chili - cooking recipe

Ingredients

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

Preparation

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.