Cincinnati Chili

By Bostoncook

Ingredients

• 1 cup tomato sauce
• 28 ounces tomatoes, with juice
• 1 cup nonfat beef broth
• 1 tablespoon corn syrup
• 2 tablespoons red wine vinegar
• 1 teaspoon cayenne
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon turmeric
• 1 tablespoon allspice
• 2 teaspoons paprika
• 1/4 teaspoon cardamom
• 3/4 teaspoon cumin
• 1/2 teaspoon oregano
• 1/4 teaspoon coriander
• 1/2 teaspoon cloves
• 1 bay leaf
• 1 teaspoon cocoa
• salt and pepper
• 2 tablespoons olive oil
• 1 1/2 cups chopped onion
• 2 cloves garlic, minced
• 1 pound lean ground beef
• 2 teaspoons cornmeal
• 1/2 pound spaghetti
• 1 cup kidney beans, drained and rinsed
• 1/2 cup lowfat cheddar cheese

Details

Servings 6

Preparation

Step 1

1. Mix tomato sauce-s&p, with 1/2 cup juice from tomatoes.

2. Saute 1 cup onion in oil 5 mins. Add garlic and meat. Cook until browned.

3. Add cornmeal. Cook 2 mins. Add tomato mixture. Bring to boil. Simmer, covered, 1 hour.

4. Cook pasta and heat beans. Top pasta with sauce, beans, cheese, and onion.

Notes: Excellent and a favorite! Freezes great