Name: Cincinnati Chili
Cook time: 2 hours
Yield: 8 Servings
Ingredients: 4 tablespoons extra-virgin olive oil, divided; 3 cups chopped onions; 6 garlic cloves, finely chopped; 3 pounds ground lamb; 2 tablespoons unsweetened cocoa powder; 1 1/2 teaspoons ground allspice; 1 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons cayenne pepper; 1/4 teaspoon ground cloves; 4 2/3 cups (about) low-salt beef broth, divided; 1/3 cup tomato paste; 3 tablespoons apple cider vinegar; 1 1/2 tablespoons chili powder; 1 tablespoon dried oregano; 1 tablespoon (packed) brown sugar; 1 tablespoon Worcestershire sauce; 4 tablespoons chopped fresh Italian parsley, divided; 1 pound spaghetti; 2 15-ounce cans kidney beans, rinsed, drained; Coarsely grated goat's-milk Gouda cheese or goat's-milk cheddar cheese; Chopped onions

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This lamb-version of the Cincinnati chili recipe is thinner than your average chili, packed with aromatic spices like allspice and cinnamon, and layered on top of spaghetti.

Recipe notes