Serves 12
I found this recipe, you have to give it a try!
  1. 2 tablespoons ground ancho chile powder
  2. 1 to 2 teaspoons ground cumin
  3. 1 teaspoon dried oregano, crumbled
  4. 1/2 teaspoon dry mustard
  5. 1/4 teaspoon ground cinnamon
  6. 1/4 teaspoon ground cloves
  7. 1/4 teaspoon ground ginger
  8. 1/4 teaspoon ground nutmeg
  9. 2 tablespoons olive oil
  10. 3 medium yellow onions, minced
  11. 1 tablespoon minced garlic
  12. 1 medium green bell pepper, chopped
  13. 2 teaspoons coarse salt
  14. 2 pounds ground beef
  15. 2 cans (28 ounces each) whole Italian tomatoes with juice
  16. 2 cans (15 ounces each) kidney beans
  17. 2 beef bouillon cubes
  18. 1 pound spaghetti, uncooked
  19. Shredded cheddar cheese and chopped onion (for serving)
  1. Combine chile powder, cumin, oregano, dry mustard, cinnamon, cloves, ginger and nutmeg. Set aside.
  2. In a large, heavy pot, heat olive oil until it begins to sizzle. Stir in
  3. onions and garlic and saute for 5 minutes.
  4. Add green pepper, salt and ground spice mixture and saute 2 minutes longer.
  5. Add ground beef and stir. Brown the beef, about 3 minutes.
  6. Add tomatoes with juice and crush tomatoes while stirring in.
  7. In a separate saucepan, mix the liquid from beans with the bouillon cubes; set beans aside. Cook until cubes dissolve; add this mixture to the chili pot. Taste and add additional seasoning, if necessary.
  8. Simmer chili at least 2 hours over medium-low heat, uncovered, adding water as necessary.
  9. Refrigerate chili overnight to allow flavors to fully meld.
  1. Bring a large pot of lightly salted water to boiling. Cook spaghetti following package directions, about 10 minutes. Drain and keep warm.