Cook It: Three-Way Cincinnati Chili

Serves: 4

Prep time: 10 minutes

Cook time: 15 minutes

12 ounces spaghetti

3 tablespoons olive oil, divided

1/2 teaspoon cumin

1/2 teaspoon cinnamon

1/2 teaspoon smoked paprika

2 cloves garlic, minced

3 tablespoons tomato paste

1 pound lean ground beef

16-ounce can baked beans

1/4 cup red wine

Salt and freshly ground black pepper, to taste

1 cup shredded yellow cheddar cheese

Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook according to package directions. Drain the pasta and return it to the pot. Add 1 tablespoon of olive oil, toss to coat, then cover to keep warm.

Meanwhile, in a large skillet over medium-high, combine the remaining 2 tablespoons olive oil, cumin, cinnamon, smoked paprika, garlic and tomato paste. Saute until fragrant, about 1 to 2 minutes.

Add the ground beef and saute until nearly cooked through, about 8 minutes. Add the beans and wine, mix well, then cover and simmer for 5 minutes. Season with salt and pepper.

Divide the spaghetti between 4 pasta serving bowls. Top each with chili, then with shredded cheese.

-- The Associated Press