My mom always used to make chili for us as kids and she never once served it over noodles, and then we took a trip to Cincinnati. I have to say that I am super glad that we came across this amazing recipe. The noodles seriously add a level of amazing texture to this dish. You’re going to love it. I promise! I have to admit, the thought of putting cocoa into a chili recipe didn’t sit well with me at first. However, I took the plunge and made this yummy dish and it turned out amazingly well!

I am soooo glad that I did!

Ingredients

2 lb lean ground beef

1 large onion, grated

2 clove garlic, minced

1/4 tsp Morton salt

1/4 tsp pepper

2 Tbsp McCormick chili powder

1 tsp ground allspice

1 tsp ground cinnamon

1 tsp ground cumin

1/4 tsp red (cayenne) pepper

3 Tbsp unsweetened cocoa powder

2 1 (15-ounce) can Hunt’s tomato sauce

1 c water

2 Tbsp Heinz Worcestershire sauce

1 Tbsp cider vinegar

2 box (16 oz.) uncooked spaghetti

1 bunch green onions, sliced

1 pkg (12 oz.) Kraft shredded cheddar cheese

Instructions:

1. In a large frying pan over medium-high heat, brown ground beef, onion, garlic, salt and pepper. Drain thoroughly.

2. Put ground beef mixture in slow cooker/crock pot.

3. Add remaining ingredients and stir gently until all ingredients are well mixed.

4. Turn temperature on crock pot to low and cook for 4-5 hours.

5. Cook spaghetti according to package directions and transfer onto individual serving plates.

6. Ladle chili over spaghetti. Add a heap of cheddar cheese on top with a sprinkle of green onions. Serve.

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Quick tip: Sprinkle some shredded cheese on top of this chili as a garnish. It’s delish!

Thank you to Trip Advisor for this great photo.