It Ain't Your Father's Cincinnati Chili

Easy to make, you can create a delicious vegetarian version of Cincinnati chile while you boil water and cook your pasta.  This recipe will feed 4 very hungry people and may even yield left-overs.  It is delicious served with a dark green salad and basil vinaigrette dressing.

2T extra virgin olive oil
1 medium vidalia onion, diced
2 dried whole chili
6 gloves garlic, minced
1 28-oz can diced tomatoes
1 8-oz can tomato paste
28 oz water
1T ground cumin
2 t chili powder
1/2 t cayenne pepper
1 1/2 t teaspoon unsweetened cocoa powder
1 t ground cinnamon
4 whole cloves
2 14-oz can black beans, well rinsed

1 box whole wheat spaghetti
pinch of sea salt

Optional Toppings:
sharp cheddar cheese
diced onion
sour cream
lime-coriander yogurt sauce

Bring a sauce pan or covered large sautee pan to medium heat.  Add the oil, onions and whole dried chili, and stir occasionally to keep the onions from browning.  When the onions are transparent, add the garlic, tomatoes and water.  Add the dried spices and then the chili paste, turn to a simmer.  Rinse and drain your beans and add them to the pot.

Bring a large pot of water to boil for your pasta.  Once at a rolling boil add a healthy pinch of sea salt and return to a full boil.  Add your pasta and cook just to al dente.

Allow the bean and sauce mixture to simmer gently until it reaches your desired thickness.

Put the drained pasta in the pot with the sauce, turn off the heat and allow it to sit for a couple of minutes so that the pasta absorbs the lovely flavor of the sauce.

Plate the pasta and enjoy with your favorite toppings.