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The chili really is the star of this show so it's a good idea to make it well. An onion and garlic are necessary and while I used ground beef, you could make a vegetarian version with mushrooms or just extra beans.
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The basics.
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After doing some research, I learned that chili for this dish usually has some allspice in it which is a nice touch as well as a tiny hunk of chocolate. This kind of brings in a mole type feel to the chili. Again, it all works so just go with it.
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chili spicesGood spice.
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Cook the onions and garlic until they turn translucent over medium heat with a drizzle of oil. Then add in all those lovely spices.
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This will immediately smell good.
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Starting onions.Starting onions.
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Add in the beef next and brown it well. Break it up as it cooks. Season the mixture as you cook it with salt and pepper.
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Brown the beef.Brown the beef.
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Once the beef is browned, pour in the tomatoes and add a bay leaf. Cover the pot now and simmer this all over low heat for about 15 minutes. This will break down the sauce and combine the flavors. If the sauce looks too dry, feel free to add a little water to the pan.
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Simmer simmer.Simmer simmer.
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Once the chili has simmered for awhile, add in the beans, Worcestershire sauce and chocolate. You just need a tiny amount of chocolate. It'll really smooth out the flavors in the chili without giving it a noticeable chocolate flavor.
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Beans go in.Beans go in.
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As with anything, taste this as you cook it and season the chili with salt and pepper. Keep it warm over low heat while you make the rest of the meal.
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Spaghetti and Toppings
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Cook the spaghetti as you would any pasta: in salted water. While it cooks, you can get your toppings ready. Cheese? Check. Scallions? Check. Crackers? Definitely check.
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The crackers are my favorite part.
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Chili toppingsToppins'
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You know the rest.
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Drain the pasta and pile some onto a plate. Top with a big heap of the chili and all of the toppings.
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All of the toppings.
