Cincinnati Five-Way Chili |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
vegetable cooking spray |
1 pound ground round |
2 cups chopped onion |
1 cup chopped green pepper |
2 tablespoons chili powder |
1 teaspoon sugar |
1 teaspoon paprika |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/4 teaspoon ground red pepper |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground cumin |
1 teaspoon cider vinegar |
1 (15-ounce) can no-salt-added kidney beans, drained |
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and coarsely chopped |
1 (8-ounce) can no-salt-added tomato sauce |
1 bay leaf |
4 1/2 cups cooked spaghetti (cooked without salt or fat) |
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese |
oyster crackers (optional) |
Directions:
1. Coat a Dutch oven with cooking spray. Add meat, onion, and green pepper; cook over medium heat until meat is browned, stirring until it crumbles. Drain mixture, and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel.
2. Return meat mixture to Dutch oven. Add chili powder and next 12 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour or until mixture is very thick, stirring often. Remove and discard bay leaf.
3. To serve, place 3/4 cup spaghetti on each of 6 plates; spoon 3/4 cup chili over each serving. Top chili evenly with cheese. Add oyster crackers, if desired.
|
|