Ohio Chili with Spaghetti

I trust chili served over pasta changed into made famous in cincinnati, ohio and has grow to be considered one of this united states’s favorite displays of the cowboy classic. located mainly within the midwest, it is delicious, filling, and most economical. you could feed a small military with this pot of chili!

The spaghetti absolutely helps you stretch the chili, filling up empty tummies with much less expensive pasta. it is a superb trick in case you are feeding a massive family or throwing a celebration for hungry teens! revel in this unusual spin on your own family preferred with this ohio chili with spaghetti for supper this week. it might also be exceptional to have simmering at the range if you have guests for the vacations.

Ingredients

Chili

• 1 tbsp vegetable oil
• 2 lb ground beef
• 2 large onions, peeled and minced
• 1 tsp Kosher salt
• 1/2 tsp freshly ground black pepper
• 3 tbsp chili powder (gluten-free if needed)
• 2 tbsp Ancho or New Mexican chile powder (gluten-free if needed)
• 1 tbsp ground cumin
• 1/2 tsp ground coriander
• 3 cups beef stock (gluten-free if needed)
• 2 cups water
• 2 cups tomato puree
• 2 cups diced tomatoes
• 1 cup dark chocolate ice cream, preferably Jeni's Splendid brand

Serving

• Cooked and drained spaghetti, gluten-free if needed
• Shredded Monterey Jack or cheddar cheese
• Thinly sliced scallions for garnishing, optional

Instructions

1. In a large saucepan, or Dutch oven heat the oil. Add the ground beef and cook over moderately high heat, breaking up clumps with a spatula, until about half browned. Add the onions, season with salt and pepper and cook, stirring occasionally, until the onions have softened and turned translucent and the beef is fully cooked, about 5 minutes. Add the chile powder, cumin, and coriander, and cook, stirring occasionally, until fragrant, about 2 minutes.
2. Stir the stock, water, tomato puree, and diced tomatoes into the beef and bring to a boil. Be sure there is nothing stuck to the bottom of the pot. Reduce the heat and simmer over moderately low heat for 1 hour and 15 minutes, stirring occasionally. Stir in the ice cream and cook until melted and hot, about 5 minutes. Taste and season with salt and pepper as needed.
3. Near the end of the cooking time, prepare the spaghetti in a large pot of salted water until al dente according to package directions. Drain and drizzle with a little olive oil. Toss to coat the strands so they don't stick together.
4. Scoop some of the spaghetti into serving bowls and top with a ladle of the chili, passing shredded Monterey Jack or cheddar and thinly sliced scallions (optional) at the table.
5. Like many slow cooked foods, the flavor actually improves overnight, so make this a day or two in advance and relax while getting dinner on the table quickly and easily. Store any leftovers in an airtight container in the refrigerator up to 3 days; freeze for longer storage. Reheat gently before serving.

Based on the recipe from https://theheritagecook.com/secret-ingredient-ohio-chili-with-spaghetti-gluten-free/