Chili Spaghetti

• 2 tablespoons olive oil
• 2 ground beef
• 2 large onions, coarsely chopped
• 6 cloves garlic, minced
• 2 green bell peppers, chopped
• 2 jalapenos, seeded and chopped
• 1 tablespoon ground cumin
• 2 tablespoons New Mexican chili powder
• 1/3 cup ancho chili powder
• 1/3 cup California chili powder
• 2 teaspoons each brown sugar, Mexican oregano, salt
• 1 bay leaf
• 2 cans chopped tomatoes, drained
• 2 (15.5-ounce) cans each- pinto beans, small kidney beans and small red beans.
• 1/2 teaspoon soy sauce
• 1 (12-ounce) bottle dark beer
• 1 canned chipotle pepper, chopped, plus 1 tablespoon adobo sauce
• 3 cups cups chicken stock and beef stock
• 3 tablespoons tomato paste
• Parmesan cheese, grated

1. To prepare the chili, heat oil over high heat in a Dutch oven or large pot. Once shimmering, add ground beef and cook, without stirring, 1 minute. Lower heat to medium.
2. Add onions and garlic; cook, stirring occasionally, until slightly softened, about 2 minutes. rnAdd bell peppers and jalapenos, stirring occasionally, 3-4 minutes. rnStir in cumin, chili powders, sugar, salt, oregano, and bay leaf. Cook for 1 minute.rnAdd tomatoes, beans, soy sauce, beer, chipotle, chicken stock, beef stock, and tomato paste. Bring to a boil and simmer, uncovered, 3 hours.
3. To prepare the pasta, bring a large pot of salted water to a boil. Cook pasta until al dente. Drain in a colander.
4. To serve the chili, ladle over spaghetti in large shallow bowls and top with Parmesan cheese.

olive oil, ground beef, onions, garlic, green bell peppers, jalapeufos, ground cumin, chili powder, ancho chili powder, california chili powder, brown sugar, bay leaf, tomatoes, pinto beans, soy sauce, pepper, chicken, tomato paste, parmesan cheese

Taken from food52.com/recipes/23892-chili-spaghetti (may not work)