Cincinnati Chili for the Firehouse | Rachael Ray | Recipe

For the spice mix, combine ingredients in small bowl.     

Heat a large pot of water to boil for pasta. 

For the meat sauce, heat oil in Dutch oven or soup pot over medium heat.

5-Quart Cast Iron Dutch Oven

5-Quart Cast Iron Dutch Oven

Add onions and season with salt and pepper. Add garlic and bay leaf and sweat onions until soft, 7 to 8 minutes. Add beef and crumble. Add spice mix and stir. Add stock or broth and vinegar, then add tomato sauce and beans and simmer 30 minutes. 

Salt boiling water and cook pasta 1 minute less than package directions. Reserve 1 cup pasta water.    

Toss pasta with half of the chili and a little reserved pasta water. Transfer to serving dish and top with remaining chili, along with cheese and onions. Pass crackers and hot sauce at table.  

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