Not like Texas Chili at all. Aromatic, spicy, beefy, and something a bit different. Often served over spaghetti. Can be topped with beans, cheddar cheese, and/or diced onions. Also good just in a bowl or served as chili dogs.
• 2 pounds ground beef
• 4 cups water
• 1 onion, chopped
• 4 teaspoons chili powder
• 2 teaspoons cinnamon
• 1 bay leaf
• 1 tablespoon minced garlic
• 1 can tomato sauce
• 2 tablespoons apple cider vinegar
- In a large pot over medium-high heat, combine ground beef, water, and chopped onion. Stir. Bring to a boil, reduce heat and simmer for 30 minutes.
- After 30 minutes add chili powder, cumin, cinnamon, 1 bay leaf (crack it), garlic, tomato sauce, and apple cider vinegar. Stir to combine. Simmer for another 2 hours.
- Cook spaghetti according to package directions until al dente. Drain.
- Serve the chili over cooked spaghetti. Toppings can be cheddar cheese, beans, minced onion. Or over hot dogs.
