Cincinnati-Style Chili recipe

4 servings

8 ounces spaghetti

1 tablespoon olive oil

1 (12 ounce) package frozen burger-style crumbles

1 onion, chopped

1 tablespoon minced garlic

1 cup tomato sauce

1 cup water

1 (14.5 ounce) can diced tomatoes

2 tablespoons red wine vinegar

2 tablespoons chili powder

1/2 teaspoon ground cinnamon

1/2 teaspoon paprika

1/2 teaspoon ground allspice

1 tablespoon light brown sugar

1 tablespoon unsweetened cocoa powder

1 teaspoon hot pepper sauce

1 cup kidney beans, drained and rinsed

1 cup shredded Cheddar cheese (optional)

Heat olive oil in a large frying pan.

Saute onion until tender.

Mix in burger-style crumbles and garlic; cook until the crumbles have browned.

Stir in tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa, and hot sauce.

Heat over medium-high heat until the mixture begins to boil.

Reduce heat to low, cover, and simmer 15 to 20 minutes until sauce thickens.

While the sauce is thickening, bring a large pot of salted water to boil; place spaghetti in the water and bring it to a boil again.

Cook until al dente.

Drain well.

Stir beans into the chili and mix lightly.

Spoon cooked spaghetti into bowls and top with chili.

Sprinkle with cheese if desired.