30 Minute Cincinnati Chili

• 12 ounces spaghetti
• 3 1/2 tablespoons olive oil, divided
• 3/4 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon smoked paprika (may use sweet or regular)
• 1/2 teaspoon unsweetened cocoa powder
• 1/8 teaspoon allspice
• 1/8 teaspoon cayenne pepper (use more, less, or omit)
• 3 garlic cloves, minced
• 3 -4 tablespoons tomato paste
• 1 lb extra lean ground beef
• 1 (16 ounce) can baked beans (I used Bush's original brown sugar)
• 1 1/2 teaspoons Worcestershire sauce
• 1/3 cup red wine (may add a splash more)
• salt & freshly ground black pepper, to taste
• 1 cup cheddar cheese, shredded

1. Bring a large pot of salted water to a rolling boil; add pasta and cook according to package directions. Drain pasta into a colander then return to the pot; add 1 tablespoon of olive oil to coat the pasta, cover to keep warm.
2. Meanwhile, in a large skillet over medium high heat, combine the remaining olive oil, cumin, cinnamon, smoked paprika, cocoa powder, allspice, cayenne pepper (it is a good idea to measure out your spices onto a dish beforehand), minced garlic, and tomato paste. Saute until fragrant, about 1 - 2 minutes.
3. Add the ground beef and saute until almost cooked through, about 8 minutes.
4. Add the can of baked beans, red wine, and Worcestershire sauce, mix well.
5. Cover and simmer for about 5 minutes.
6. Season with salt and pepper.
7. Serve chili over spaghetti and top with shredded cheese.

spaghetti, olive oil, cumin, cinnamon, paprika, cocoa, allspice, cayenne pepper, garlic, extra lean ground beef, beans, worcestershire sauce, red wine, salt, cheddar cheese

Taken from www.food.com/recipe/30-minute-cincinnati-chili-297944 (may not work)