This recipe has some unconventional ingredients but the chili is fantastic.
2 Tbsp olive oil
1 cup chopped onions
2 cloves garlic, minced
1 lb. lean ground beef (alternative = 1 lb. ground turkey)
1 lb. ground lamb (alternative = 1 lb. ground turkey)
2 Tbsp unsweetened cocoa powder
4 Tbsp chili powder
1 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp ground cardamom
1 can (28 ounces) crushed plum tomatoes with juices
2 Tbsp tomato paste
2 Tbsp red wine vinegar
2 Tbsp honey
1 pound linguine
2 cans (15 1/2 ounces each) kidney beans, rinsed and drained
4 ounces grated Monterey Jack cheese
4 – 6 scallions thinly sliced
- Place oil and onions in a heavy pot over low heat. Cook for 10 minutes to wilt, adding the garlic in the last 2 minutes. Add the ground beef and lamb and raise heat to medium. Cook until browned, breaking up lumps. Drain excess grease.
- Add the cocoa and spices; cook, stirring, for 1 minute.
- Add the tomatoes, tomato paste, vinegar and honey. Bring to a simmer over medium heat and cook for 20 to 30 minutes. Season with salt and pepper.
- Just before serving, cook the linguine noodles in a large pot of boiling salted water until just tender. Drain.
- To serve, divide the noodles among 8 shallow pasta bowls. Top with the chili; garnish with the kidney beans, grated cheese and scallions. Serve immediately.