We discovered quite by accident, while eating at some friends' home, that all three of our kids will eat Cincinnati Chili. Probably because of the lack of beans (for Chase) and the presence of pasta and chocolate (all three). I use organic (non-GMO!) corn spaghetti because it cooks up so nicely, provides a nice complement to the chili, and keeps gluten out of Cole (yes, we're back to that, but it's a story for another day). I snuck in some pureed black beans and ground flaxseed meal to up the health factor.
1 tablespoon olive oil
1 medium onion, chopped very fine
1 pound organic grass-fed ground beef
1 pound lean ground turkey
1 can black beans, undrained, food-processed to a puree
1/3 cup ground flaxseed meal
1/4 cup chili powder
1 teaspoon cocoa (I use special dark)
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 bay leaf
2 cups beef or vegetable broth
1 can (15 to 24 oz) tomato sauce, or a jar of favorite pomodoro sauce, pureed
1. Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
2. Add beef and turkey, in batches if necessary, and cook, breaking up with a spatula until browned.
3. Add pureed black beans and flaxseed meal, stir to combine.
4. Stir together chili powder, cocoa, cinnamon, cumin, allspice and cloves, add to pot. Add bay leaf, broth and tomato sauce. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
5. Remove the bay leaf. Serve over hot, drained corn spaghetti. Top if desired with shredded cheddar cheese, onions, sour cream, Greek yogurt and/or fresh chopped cilantro, etc..
Tastes even better reheated the next day!