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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 7 |
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I really enjoyed this chili. Not too spicy, yet a touch of sweet seasoning added. Ingredients:
1 lb lean ground beef |
1 small onion, finely chopped |
1 teaspoon minced garlic |
1 cup water |
2 (15 ounce) cans tomato sauce |
1 tablespoon unsweetened cocoa |
1 tablespoon worcestershire sauce |
1 teaspoon beef bouillon granules |
1 teaspoon ground cinnamon |
1 teaspoon chili powder |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/8 teaspoon ground allspice |
1/8 teaspoon ground cloves |
1 (16 ounce) box uncooked long spaghetti |
1 (8 ounce) package shredded sharp cheddar cheese |
1 red onion, chopped |
Directions:
1. In a Dutch Oven over medium-high heat, cook ground beef, stirring occasionally, until browned (4 to 5 minutes).
2. Drain off fat.
3. Add onion and garlic; cooking until browned (2 to 3 minutes).
4. Stir in the next 11 ingredients.
5. Continue cooking until mixture comes to a boil (about 4 to 5 minutes).
6. Reduce heat to low, cover and cook 60 minutes; stirring occasionally.
7. Meanwhile, cook spaghetti according to pkg. directions; drain.
8. To serve, divide spaghetti among bowls; spoon chili mixture over the spaghetti.
9. Top each bowl with desired amount of shredded cheddar cheese, and chopped red onion.
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