Quickie Cincinnati Chili - Food & Drink - msn

By á-6038

Ingredients

• 12 ounce(s) multigrain spaghetti
• 2 teaspoon(s) vegetable oil
• 12 ounce(s) 93-percent lean ground beef sirloin
• 1 small 4- to 6-ounce onion
• 2 clove(s) garlic
• 2 tablespoon(s) chili powder
• 1 tablespoon(s) unsweetened cocoa
• 1 tablespoon(s) brown sugar
• 1 teaspoon(s) ground cinnamon
• 0.5 teaspoon(s) ground cumin
• 0.25 teaspoon(s) salt
• 0.25 teaspoon(s) pepper
• 1 can(s) 28-ounce no-salt-added crushed tomatoes
• 1 can(s) 15-ounce kidney beans
• 1 cup(s) 2 ounces Cheddar cheese
• 3 green onions

Preparation

Step 1

Heat large covered saucepot of salted water to boiling on high. Cook spaghetti as label directs.

Meanwhile, in 3-quart saucepan, heat oil on medium-high. Add beef, onion, and garlic. Cook 2 minutes, stirring and breaking up beef with wooden spoon. Add chili powder, cocoa, sugar, cinnamon, cumin, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 1 minute, stirring. Add tomatoes.

Heat to simmering. Simmer 8 minutes or until slightly thickened. Stir in beans. Simmer 2 minutes or until beans are heated through.