Quickie Cincinnati Chili

By margiekyle

Ingredients

• 12 oz. spaghetti
• 2 tsp. vegetable oil
• 12 oz. ground beef sirloin
• 1 small onion
• 2 clove garlic
• 2 tbsp. chili powder
• 1 tbsp. unsweetened cocoa
• 1 tbsp. brown sugar
• 1 tsp. ground cinnamon
• 0.50 tsp. ground cumin
• 0.25 tsp. salt
• 0.25 tsp. Pepper
• 1 can no-salt-added crushed tomatoes
• 1 can kidney beans
• 1 c. 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.

Drain spaghetti. Divide among 4 serving plates. Top with chili, Cheddar, and green onions.