Cincinnati Chili (meat and vegetarian versions)
3/4 c elan ground beef
1 cup diced onion
1 clove garlic, pressed
1 15 oz can lower-sodium tomato sauce
1 1/2 cups water
2 tsp unsweetened cocoa
1 1/2 tsp chili powder
1/2 tsp salt
1/4 tsp ground allspice
1/4 tasp ground cinnamon
1/4 tp ground cumin
1/8 tsp ground red pepper, or to taste
1 1/2 tsp cider vinegar
6 oz dry spaghetti, cooked according to pkg directions
1 15 oz can red kidney beans, heated
chopped onion (for garnish)
1/2 cup shredded Cheddar cheese (for garnish)
- 3/4 lb lean ground beef
- 1 cup diced onion
- 1 garlic clover, pressed
- 1 15 oz can lower-sodium tomato sauce
- 1 1/2 cups water
- 2 tsp unsweetened cocoa
- 1 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cumin
- 1/8 tsp red pepper (or to taste)
- 1 1/2 tsp cider vinegar
- 6 oz dry spaghetti, cooked per pkg directions (3 cups cooked)
- 1 15 oz can red kidney beans, heated
- Chopped onion (for garnish)
- 1/2 cup Cheddar cheese (for garnish
1. Crumble beef into large, non-stick skillet and cook over medium-high heat. Add diced onion; cook, mixing with a large spoon to break up meat, until beef is brown. Add garlic and tomato sauce, water, cocoa, chili powder, salt, allspice, cinnamon, cumin, red pepper and vinegar. Bring to a summer, reduce heat and simmer slowly, uncovered for one hour.
Stire occasionallyt and add more water as necessary to make consistency of a meat sauce.
Spoon sauce over cooked spaghetti, top with beans, onions and cheese. Serve with oyster crackers.
510 calories per serving; 16 gms fat; 39 grms protein, 52 grms carbs, 8 grams fiber 780 mg sodium.
To make this a vegetarian dish, replace ground beef with black beans, northern beans, lima beans -- any combination of beans that you like (about 3-4 cups).