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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/2 pound(s) ground beef |
1 medium onion chopped |
2 clove(s) garlic minced |
1 can(s) 28 oz. tomatoes undrained |
1 cup(s) water |
2 tablespoon(s) unsweetened cocoa |
2 tablespoon(s) chili powder |
1 teaspoon(s) salt |
1 teaspoon(s) dry mustard |
1 teaspoon(s) ground cumin |
1 teaspoon(s) paprika |
1/4 teaspoon(s) red pepper |
1/4 teaspoon(s) black pepper |
1/8 teaspoon(s) cardamom |
1/8 teaspoon(s) allspice |
1/8 teaspoon(s) cinnamon |
1/8 teaspoon(s) coves |
8 ounce(s) vermicelli or thin spaghetti noodles cooked and drained |
1 can(s) red kidney beans drained, rinsed, heated |
1 small onion chopped |
1 cup(s) cheddar cheese shredded |
Directions:
1. Brown ground beef with onion and garlic in Dutch oven over medium-high heat, stirring occasionally to separate meat; drain.
2. Stir in:
3. can (28 oz.) tomatoes, undrained
4. cup water
5. tbsp. unsweetened cocoa
6. tbsp. chili powder
7. tsp each: salt, dry mustard, ground cumin, paprika
8. 1/4 tsp. each: ground red and black pepper
9. /8 tsp. each: ground allspice, cardamom, cinnamon, cloves
10. Bring to a boil. Reduce heat to low, simmer uncovered 45 minutes, stirring occasionally.
11. While sauce is simmering prepare:
12. oz. Vermicelli or thin spaghetti, cooked and drained
13. can 15.5 oz red kidney beans, drained, rinsed and heated
14. small onion, chopped
15. cup shredded cheddar cheese
16. Top individual servings of hot vermicelli with beans, meat sauce, finely chopped onion and cheese.
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