Chili Cincinnati

Ingredients:

• 4 tbsp. l. olive oil
• 2 large sweet onions (Vidalia variety), finely chopped, plus more for sprinkling
• 900 g ground beef (neck)
• Coarse salt and freshly ground black pepper
• 4 cloves garlic, chopped
• 1 can (450 g) of tomato sauce
• 2 medium-sized tomatoes, diced
• 1/4 cup apple cider vinegar
• 1/4 cup chili powder (See the recipe for the chili pepper spice mix here)
• 2 tbsp paprika
• 1 tbsp. ground cinnamon
• 2 tsp ground cumin
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• 1/4 tsp cayenne pepper
• 450 g cooked spaghetti
• Cooked pinto beans and shredded cheddar cheese, for topping
• Crackers, for serving (optional)

Preparation:

1. Heat olive oil in a large heavy-bottomed saucepan over medium-high heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Transfer to a platter. Add the ground beef and 1/2 teaspoon each of salt and ground black pepper. Cook, breaking up the meat with a spatula, for about 4 minutes. Remove from the heat and return the onion to the pan; stir in the garlic.
2. In a bowl, combine tomato sauce, tomatoes, vinegar, chili powder, paprika, cinnamon, cumin, allspice, cloves, and cayenne; add the mixture to the saucepan along with 1 cup water and stir. Bring to a simmer and simmer over medium-low heat until the chili has thickened slightly, about 1 hour 30 minutes.
3. Spoon chili over spaghetti and top with green onions, beans, and cheese. Serve with crackers.