Cincinnati-Style Chili Casserole

By nurseliz

Ingredients

• 2 poundslean ground beef
• 2 cupschopped onions
• 1 26-ounce jargarlic pasta sauce
• 1 15-ounce canred kidney beans, rinsed and drained
• 1/2 cupwater
• 2 tablespoonschili powder
• 2 tablespoonssemisweet chocolate pieces
• 1 tablespoonvinegar
• 1 teaspoonground cinnamon
• 1 teaspooninstant beef bouillon granules
• 1/4 teaspooncayenne pepper
• 1/4 teaspoonground allspice
• 1 pounddried cut ziti or gemelli
• Shredded cheddar cheese (optional)

Details

Servings 12

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: 12 (1-cup) servings
* Calories344
* Total Fat (g)9
* Saturated Fat (g)3
* Monounsaturated Fat (g)3
* Polyunsaturated Fat (g)1
* Cholesterol (mg)48
* Sodium (mg)281
* Carbohydrate (g)44
* Total Sugar (g)7
* Fiber (g)5
* Protein (g)23
* Vitamin C (DV%)9
* Calcium (DV%)6
* Iron (DV%)21
Diabetic Exchanges
* Starch (d.e.)2.5
* Vegetables (d.e.).5
* Lean Meat (d.e.)2
* Fat (d.e.)1