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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Chili
Directions
- 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.
- 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 ,
- 15 g fat
- (6 g sat. fat ,
- 71 mg chol. ,
- 1265 mg sodium ,
- 35 g carb. ,
- 9 g fiber ,
- 32 g pro.
How To Video
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