Cincinnati-Style Chili Casserole

In Cincinnati chili parlors, chili is often served over spaghetti. This slimmed-down version has the consistency of a casserole, and with ziti (tubes) or gemelli (short twists), it's easily spooned up from a potluck table.

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  • Makes: 16 servings
  • Prep: 25 mins
  • Slow Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high)

Cincinnati-Style Chili Casserole

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Directions

  1. In a 12-inch skillet cook ground beef and onions until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Place meat mixture to a 4- to 5-quart slow cooker. Stir in pasta sauce, kidney beans, the water, chili powder, chocolate pieces, vinegar, cinnamon, bouillon granules, cayenne pepper, and allspice.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  3. Cook pasta according to package directions; drain well. Add pasta to meat mixture in slow cooker; gently toss to combine. If desired, sprinkle with cheese.
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Nutrition Facts (Cincinnati-Style Chili Casserole)

  • Per serving:
  • 257 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 3 g monounsaturated fat ),
  • 36 mg chol. ,
  • 277 mg sodium ,
  • 33 g carb. ,
  • 4 g fiber ,
  • 4 g sugar ,
  • 17 g pro.
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