Cincinnati chilli five ways
This recipe from Felicity Cloake is chilli con carne, but not as we know it. Thought to owe its unusual Mediterranean spicing to a homesick Greek restaurateur, the finely ground meat is simmered low and slow until it melts in the mouth and served over spaghetti. Order it ‘five ways’ and you’ll get beans, cheese and onions on top, too.
- 500g beef mince
- olive oil
- 3 cloves garlicfinely chopped
- 1 bay leaf
- 1/2 – 1 tsp chilli powder
- 2 tsp ground cinnamon
- 1 tsp dried oregano
- 1 tsp ground allspice
- 1/2 tsp ground cumin
- 5 tbsp tomato purée
- 750ml light beef stock
- 2 tbsp cocoa powder
- 1 tbsp Worcestershire sauce
- 1 tbsp red wine vinegar
ACCOMPANIMENTS
- 300g spaghetti
- 400g tin kidney beansrinsed and drained
- 100g cheddargrated
- 4 spring onionchopped
Nutrition: per serving
- kcal829
- fat38g
- saturates16.2g
- carbs65.2g
- sugars5.6g
- fibre12.5g
- protein50.2g
- salt1.4g
Method
step 1
Put the beef in a food processor and pulse until finely ground (you can also use a stick blender or a sharp knife if you prefer).
step 2
Heat 2 tbsp oil in a casserole over a medium heat, then gently fry the garlic, herbs and spices for a couple of minutes, stirring regularly, until fragrant. Meanwhile, mix the tomato purée with a little stock to make a loose paste, then add to the pan along with the remaining stock, 250ml water and the beef.
step 3
Bring to a simmer, breaking up any lumps, then simmer for 20 minutes. Meanwhile, whisk the cocoa into the Worcestershire sauce and vinegar to make a paste.
step 4
Stir the cocoa paste into the pan and simmer gently for about 3 hours until thick, adding more water if it seems to be getting too dry. Season.
step 5
When you’re ready to serve, cook the spaghetti in a large pan of salted water. Heat the beans in a small pan with a splash of water and season. Divide the spaghetti between 4 bowls and top with chilli, warmed beans, cheddar and onions.