Cincinnati-Style Chili

1. 1

   Tie the allspice, cloves, cinnamon sticks, and bay leaf together in a double layer of cheesecloth and place the bag in a 4-quart slow cooker.

2. 2

   In a large skillet, working in two batches if necessary, cook the beef over medium-high heat until no trace of pink remains, about 10 minutes.

3. 3

   Drain off the fat, then add the beef to the slow cooker, along with the tomatoes, 1 1/2 cups water, the onion, garlic, ground cinnamon, cumin, cayenne, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper.

4. 4

   Cook, covered, on the low setting for 6 hours.

5. 5

   When ready to serve, cook the pasta in a large pot of boiling water until al dente; drain well and set aside.

6. 6

   Place the beans in a small saucepan with enough water to cover, and bring to a simmer.

7. 7

   Cook until heated through, then drain.

8. 8

   Stir the chocolate into the chili until melted, then season with salt and pepper to taste.

9. 9

   Remove and discard the bag of whole spices.

10. 10

    Divide the pasta among 6 serving plates, then top with a spoonful of beans, ladle chili over the beans, and top with a big mound of cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.