What's for Dinner -- Cincinnati Chili

We had the Friars over for dinner last night, and I decided to try out this new recipe from this month's issue of Bon Appetit. It was amazing. Just amazing. We used lamb, as the recipe called for, and I was astounded at how well the spices complemented the flavor of the lamb. Ground beef is just not an acceptable substitute in this dish. We also served it over gluten-free spaghetti since I have the celiac thing going on.

In summary, this dish is amazing! Didn't I say that earlier?

Cincinnati Chili

serves 8

4 T extra-virgin olive oil, divided

3 c. chopped yellow onion

6 garlic cloves, finely chopped

3 pounds ground lamb

2 T unsweetened cocoa powder

1-1/2 t. allspice

1-1/2 t. cinnamon

1-1/2 t. cayenne pepper

1/4 t. ground cloves

4-2/3 c. low-sodium beef broth (I used Pacific Fine Foods)

1/3 c. tomato paste

3 T apple cider vinegar

1-1/2 T chili powder

1 T dried oregano

1 T packed brown sugar

1 T Worcestershire sauce

1 pound spaghetti

2 15-oz. cans of kidney beans

Coarsely grated Gouda or cheddar cheese

chopped onions

Heat 2 T oil in large dutch oven over medium heat. Add onions; saute' until tender, about 10 minutes. Add garlic, stir 1 minute. Add lamb and cook until browned. Add cocoa and next 4 ingredients and stir 3 minutes. Stir in 4 c broth and next 6 ingredients. Bring to boil; reduce heat to medium-low. Simmer uncovered until thickened. Stir often and cook for one hour. Spoon fat from top of chili. Season with salt and pepper. Thin with broth by 1/3 cupfuls.

Meanwhile, cook spaghetti. Drain and transfer to a large bowl. Toss spaghetti with beans and other 2 T oil. Divide spaghetti among bowls and top with chili. Garnish with chopped onions, cheese and italian parsley (i didn't use the parsley b/c I don't care for it).