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1
Preheat a large pot to medium-high heat with the olive oil.
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2
Add the beef, and let it cook, stirring occasionally, until browned and crumbly.
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3
Use a spoon to break up the meat as it cooks.
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4
The meat will cook in 7-10 minutes.
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5
Meanwhile, add the onion, carrot, and garlic to a food processor and pulse to finely chop.
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6
To the cooked meat, add all the spices and tomato paste with a sprinkle of salt.
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7
Stir, and allow to cook for 2 minutes.
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8
Add the veggie mixture to the beef and spices, and stir.
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9
Cook for 3 minutes to slightly soften the veggies.
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10
Add the Worcestershire, beans, and stock to the pot.
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11
Stir to combine.
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12
If you like things spicy, add a sprinkle of cayenne pepper here!
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13
Taste the chili, and add more salt to your taste.
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14
Reduce the heat to low and allow to simmer for 20-30 minutes to fully cook the veggies and thicken the sauce.
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15
While the chili is simmering, cook the pasta according to package directions.
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16
When its done drain, and toss with the butter and a sprinkle of salt and pepper.
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17
Serve the chili and pasta together with any toppings you like.
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18
I prefer the chili mounded over the pasta, but you could spoon chili in a bowl and top it with a heap of spaghetti too!
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19
Enjoy!
