Cinncinnati Chili

• 1 1/2 lb ground beef
• 1 med. onion, finely chopped
• 2 cloves garlic, minced
• 1 lg. can (28 oz) plum tomatoes, undrained
• 1 c. water
• 2 T chili powder
• 1 T unsweetened cocoa powder (or more if desired)
• 1 tsp each salt, dry mustard, cumin, paprika
• 1/4 tsp each red and black pepper
• 1/4 tsp allspice
• 1/8 tsp cardamom
• 1/8 tsp cloves
• 1 tsp cinnamon
• 8 oz vermicelli or thin spaghetti, cooked
• 1 can (15 oz) kidney beans, heated (optional)
• 1 sm. onion, finely chopped (optional)
• 1 c cheddar cheese, shredded

1. Cook ground beef, chopped med onion and garlic in dutch oven over med-high heat until beef is brown, stirring to separate meat. Drain fat. Stir in tomatoes with juice, water, chili powder, cocoa, salt, dry mustard, cumin, paprika, red and black pepper, allspice, cardamom, cinnamon, and cloves.
2. Bring to a boil, reduce heat and simmer uncovered 45 min.
3. To serve chili, layer pasta, beans, chili, onion, and cheese on 6 plates.

ground beef, onion, garlic, tomatoes, water, t chili powder, t, salt, red and, allspice, cardamom, cloves, cinnamon, vermicelli, kidney beans, onion, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/cinncinnati-chili-50118500 (may not work)