Mama Dean's Chili Spaghetti

• servings: 6

Ingredients

3 medium onions, chopped

6 garlic cloves, minced

3 tablespoons vegetable oil

3 pounds ground beef, preferably chuck

1/3 cup chili powder

2 tablespoons sweet paprika

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon ground allspice

1 teaspoon dried oregano, crumbled

1/2 teaspoon cayenne

1/2 teaspoon ground cinnamon

2/3 teaspoon ground cloves

1 bay leaf

1 (16-ounce) can tomato sauce

2 tablespoons red wine vinegar

2 tablespoons molasses

Salt and pepper to taste

1 pound spaghetti, cooked and drained

Directions

In a large heavy-bottomed pot, sauté the onions and garlic in the oil over medium heat, stirring, until the onions are softened.

Add the beef and cook, breaking up the meat with a spoon, until the beef loses its pink color.

Add the chili powder, paprika, cumin, coriander, all-spice, oregano, cayenne, cinnamon, and cloves, and cook the mixture, stirring, for 1 minute.

Add the bay leaf, 3 cups of water, the tomato sauce, vinegar, and molasses and simmer the mixture, uncovered, stirring occasionally and adding more water if necessary to keep the beef barely covered, for 2 hours, or until it is slightly thickened like a stew.

Discard the bay leaf and season the chili with salt and pepper. Ladle the chili over the hot spaghetti and serve.

Notes

Dolly says: "I met my husband, Carl Dean, on the day I arrived in Nashville. I was doing a bit of laundry at the Wishy Washy laundromat and there he was, the most handsome man I'd ever ladi eyes on. The first time he brought me home to meet his Mama and Daddy was also the same night he told them we were getting married! Mama Dean made her special spaghetti, now a sentimental dish that I make for Carl a lot because it reminds us of the early days when we first got together."