By Chef Lippe
I have taken the traditional dish of Cincinnati-style chili and added a few tweaks of my own. I use fresh dried tomato basil pasta with pork belly sausage.
12 ounces package of Chef Lippes tomato basil pasta
1 tablespoon olive oil
12 ounces of pork belly sausage
1 onion (chopped)
1 tablespoon minced garlic
1 cup tomato sauce
1 cup water
14 fresh tomatoes chopped
2 tablespoons red wine vinegar
2 tablespoons chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/2 teaspoon ground allspice
1 tablespoon light brown sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon hot cayenne pepper powder
1 16 ounce can kidney beans (drained and rinsed)
1 cup shredded cheddar cheese (optional)
Heat olive oil in large frying pan. Sautee onion until tender, mix in pork belly sausage, garlic and cook until the sausage is browned. Drain off some of the grease.
Stir in tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa, cayenne pepper. Heat over medium-high heat until mixture begins to boil. Reduce heat to low, cover and simmer about 20 minutes to thicken sauce.
While sauce is cooking bring large pot of salted water to boil. Add fresh pasta and cook until al dente (2 minutes) Drain well, place on platter.
Stir beans into chili and mix well, pour onto pasta.
Top with shredded cheddar cheese.