Wednesday, February 08, 2012

Cincinnati Chili

Cincinnati Chili

2 lbs. ground round
2 c. chopped onion
1 c. chopped green bell pep
1 can diced tomatoes with basil, garlic &oregano
1 1/4 c. H2O
2 tbs. chili powder
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. pepper
1 can light red kidney beans, rinsed & drained
1 (6oz.) can no salt added tomato paste
5 c. hot cooked spaghetti
handful shredded cheddar cheese
handful diced red onion 

1. Cook beef, onion and green bell pep over med - high heat until browned, stir to crumble. Stir in diced tomatoes and next 9 ingredients.  Bring to a boil, cover and reduce heat, simmer for 30 minutes. 

2. Divide cooked spaghetti among serving bowls. Spoon chili over pasta; top with cheese and red onion. 

Verdict: Family thought it was a little weird at first to have chili over spaghetti but they ended up liking it.  The chili portion would be delicious over a baked potato. I will be making this again. 


the modern cottage said...

Hi Devon :)
For some reason I can't link up to your email. I would love to talk to you about joining us in the store. Kennesha from Restoration House Interiors came to hang out with me at the store today and she might be moving in next weekend. We have room for you and the store is doing well, getting good traffic.

Your Hubby said...

This was a delicious dinner! Thank you honey!