Cincinnati Chili

Ingredients

• 3 tablespoons apple cider vinegar 
• 1 tablespoon brown sugar packed ()
• 30 ounce kidney beans rinsed drained canned
• 1.5 teaspoons cayenne pepper 
• 8 servings cheddar cheese 
• 1.5 tablespoons chili powder 
• 6  garlic cloves finely chopped
• 8 servings coarsely rated goat's-milk gouda cheese 
• 1.5 teaspoons ground allspice 
• 1.5 teaspoons ground cinnamon 
• 0.3 teaspoon ground cloves 
• 3 pounds lamb 
• 4.7 cups low-salt beef broth divided ()
• 4 tablespoons olive oil extra-virgin divided
• 8 servings onions chopped
• 1 tablespoon oregano dried
• 4 tablespoons parsley fresh italian divided chopped
• 1 pound pasta like spaghetti 
• 0.3 cup tomato paste 
• 2 tablespoons cocoa powder unsweetened
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• frying pan
• pot

Directions

1. Heat 2 tablespoons oil in large deep skillet over medium heat.
2. Add onions; sauté until tender, about 10 minutes.
3. Add garlic; stir 1 minute.
4. Add lamb; cook until browned, breaking into pieces, about 15 minutes.
5. Add cocoa and next 4 ingredients; stir 3 minutes. Stir in 4 cups broth and next 6 ingredients. Bring to boil; reduce heat to medium-low. Simmer uncovered until thickened, stirring often, about 1 hour. Spoon fat from top of chili. Season with salt and pepper. Thin with broth by 1/3 cupfuls. Stir in 2 tablespoons parsley.
6. Meanwhile, cook spaghetti in pot of boiling salted water until tender but still firm to bite, stirring occasionally.
7. Drain.
8. Transfer to large bowl. Toss with beans and 2 tablespoons oil. Season with salt and pepper.
9. Divide spaghetti among bowls. Top with chili.
10. Garnish with cheese, onions, and parsley.