 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
8 ounces thin spaghetti |
1 teaspoon vegetable oil |
1 lb beef, ground |
1 large onion, 1 cup chopped |
1 large green bell pepper, 1 1/2 cups chopped |
2 cans small tomato sauce, 8 ounces each |
2 teaspoons bottled garlic, minced |
2 teaspoons worcestershire sauce |
1 teaspoon chili powder |
1/2 teaspoon cumin, ground |
1/2 teaspoon cinnamon, ground |
1/8 teaspoon allspice |
1/8 teaspoon clove, ground |
to taste cayenne pepper |
salt |
1 (15 ounce) can red kidney beans |
1/4 cup sharp cheddar cheese, shredded |
Directions:
1. Bring 2 1/2 quarts of unsalted water to a boil in a soup pot. When the water reaches a rapid boil, add the spaghetti and cook until tender 7 to 9 minutes.
2. Meanwhile heat the oil on high heat just until hot. Using your fingers crumble the ground beef into the skillet. Immediately wash your hands with soap and hot water.
3. Peel and coarsely chop the onion, adding it to the skillet as you chop.
4. Stir the meat occasionally.
5. Rinse and seed the pepper and cut ii into 1/4 inch dice. Cook, stirring frequently until the ground beef is finely crumbled and completely browned, about 2 minutes Reduce the heat to medium.
6. Add the tomato sauce, garlic, Worcestershire sauce, chili powder, cumin, cinnamon, allspice and cloves.
7. Stir to mix well.
8. Reduce the heat to simmer, and continue to cook, stirring from time to time, until the pasta is done. Season with cayenne pepper and slat, to taste if desired.
9. Meanwhile, rinse and drain the beans, and place in a microwaveable safe bowl.
10. Cover with a paper towel and microwave 1 minutes at high or until heated through.
11. To serve, divide the spaghetti among 4 serving bowls.
12. Top each serving with chili, 1/2 cup kidney beans and 1 tablespoon shredded cheese. Serve at once.
|
|