Cincinnati Chili

Preheat a large pot to medium-high heat with the olive oil. Add the beef, and let it cook, stirring occasionally, until browned and crumbly. Use a spoon to break up the meat as it cooks. The meat will cook in 7-10 minutes.

Meanwhile, add the onion, carrot, and garlic to a food processor and pulse to finely chop.

To the cooked meat, add all the spices and tomato paste with a sprinkle of salt. Stir, and allow to cook for 2 minutes.

Add the veggie mixture to the beef and spices, and stir. Cook for 3 minutes to slightly soften the veggies.

Add the Worcestershire, beans, and stock to the pot. Stir to combine. If you like things spicy, add a sprinkle of cayenne pepper here! Taste the chili, and add more salt to your taste. Reduce the heat to low and allow to simmer for 20-30 minutes to fully cook the veggies and thicken the sauce.

While the chili is simmering, cook the pasta according to package directions. When it’s done drain, and toss with the butter and a sprinkle of salt and pepper.

Serve the chili and pasta together with any toppings you like. 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!

Enjoy!