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Chili

Add cinnamon and other spices and serve this ground beef and bean mixture over spaghetti and you've got Cincinnati chili. Either way, it's fast and hearty.

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  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 20 mins

Chili

Directions

  1. In a 3-quart saucepan cook and stir ground beef, sweet pepper, 1/2 cup chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.
  2. Stir in tomato sauce, undrained beans, undrained tomatoes, chili powder, salt, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. To serve, ladle chili into bowls. If desired, top each serving with cheese, chopped onion, and/or sour cream and pass crushed red pepper. Makes 4 main-dish servings.

From the Test Kitchen

Chili for Two:

Prepare as above, except divide all ingredients in half.

Cincinnati-Style Chili:

Prepare as above, except omit sweet pepper, basil, and optional garnishes. Add 1 to 2 tablespoons unsweetened cocoa powder, 1 tablespoon cider vinegar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper with the tomato sauce. To serve, place 1/2 cup hot cooked spaghetti on each of 4 serving plates; make an indentation in center of each portion. Top each serving with some of the chili, 1 to 2 tablespoons shredded cheddar cheese, 1 to 2 tablespoons chopped onion, and/or 1/4 cup additional kidney beans.

Nutrition Facts (Chili)

  • Per serving:
  • 381 kcal cal.,
  • 15 g fat
  • (6 g sat. fat,
  • 71 mg chol.,
  • 1265 mg sodium,
  • 35 g carb.,
  • 9 g fiber,
  • 32 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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