Alexandria Castle kitchen
“Whew! I’m gonna cry!”

—Onionmeister, FFIX

  • 2 tablespoons olive oil
  • 2 lbs. ground beef (chuck), 85% lean
  • 2 tablespoons hot chili powder
  • 1 tablespoon pumpkin pie spice, or ground cinnamon
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon crushed Italian seasoning
  • 1 teaspoon sea salt
  • Freshly-ground black pepper, to taste
  • 1 25-oz. jar of tomato sauce
  • 1 tablespoon unsweetened cocoa powder
  • 2 15-oz. cans of kidney beans, drained and rinsed
  • ½ cup Chianti or Sangiovese wine
  • 1 lb. dried spaghetti
  • Shredded sharp cheddar cheese
  • Finely diced white onion
  • Oyster crackers

Heat oil over medium-high heat in a large, deep skillet or Dutch oven. Add the ground beef, use a spatula to break into bite-sized pieces, and sprinkle with chili powder, pumpkin pie spice, paprika, cumin, Italian seasoning, salt, and pepper. Cook, stirring occasionally, until well browned, 6–8 minutes. Add tomato sauce, cocoa powder, beans, and wine. Bring to a boil, reduce heat to medium-low, and cover. Simmer, stirring occasionally, until thickened, about 45 minutes.

Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Add spaghetti and cook, stirring occasionally, until tender, 8–10 minutes. Drain and divide between six bowls. Top with chili, cheese, and onions. Serve hot, with oyster crackers on the side.


Makes 6 servings; each serving is about 7 ounces of cooked spaghetti plus 1 heaping cup of chili. Per serving (includes spaghetti; does not include cheese, onion, or crackers): 843 calories, 32.1 g. fat, 10.1 g. saturated fat, 1.1 g. poly. fat, 13.2 g. mono. fat, 92.9 mg. cholesterol, 1185.3 mg. sodium, 468.9 mg. potassium, 88.9 g. carbohydrates, 10.9 g. fiber, 45.4 g. protein, vitamin A 5%, vitamin C 20%, calcium 15%, iron 32%

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