Cincinnati-Style Chili Casserole

By nurseliz

Ingredients

• 2 pounds lean ground beef
• 2 cups chopped onions
• 1 26 ounce jar garlic pasta sauce
• 1 15 ounce can red kidney beans, rinsed and drained
• 1/2 cup water
• 2 tablespoons chili powder
• 2 tablespoons semisweet chocolate pieces
• 1 tablespoon vinegar
• 1 teaspoon ground cinnamon
• 1 teaspoon instant beef bouillon granules
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground allspice
• 1 pound dried cut ziti or gemelli
• Shredded cheddar cheese (optional)

Preparation

Step 1

1. In a 12-inch skillet cook ground beef and onions until meat is brown. Drain off fat. Transfer 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. Before serving, cook pasta according to package directions; drain well. Add pasta to meat mixture in slow cooker; toss gently to combine. If desired, sprinkle with cheese. Makes 12 (1-cup) servings.
Nutrition Facts Per Serving:

Servings Per Recipe: 12
cal.(kcal): 344
Fat, total(g): 9
chol.(mg): 48
sat. fat(g): 3
carb.(g): 44
Monosaturated fat(g): 3
Polyunsaturated fat(g): 1
fiber(g): 5
sugar(g): 7
pro.(g): 23
vit. A(IU): 680
vit. C(mg): 5
Thiamin(mg): 0
Riboflavin(mg): 0
Niacin(mg): 4
Pyridoxine (Vit. B6)(mg): 0
Folate(µg): 73
Cobalamin (Vit. B12)(µg): 1
sodium(mg): 281
Potassium(mg): 160
calcium(mg): 61
iron(mg): 4
Diabetic Exchanges
Vegetables(d.e): 1
Starch(d.e): 3
Lean Meat(d.e): 2
Fat(d.e): 1