The Best Quick Cincinnati Chili |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A traditional recipe with all the Greek spices adapted to 20 minute cooking time. (Even tastier as leftovers!) Ingredients:
8 ounces thin spaghetti |
1 teaspoon vegetable oil |
1 lb ground beef (pref. buffalo) |
1 large onion |
1 large green bell pepper |
2 (8 ounce) cans tomato sauce |
2 teaspoons bottled minced garlic |
2 teaspoons worcestershire sauce |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
1/2 teaspoon ground cinnamon |
1/8 teaspoon allspice |
1/8 teaspoon ground cloves |
cayenne pepper |
salt |
1 (8 ounce) can kidney beans |
1/2 cup shredded sharp cheddar cheese |
fresh diced tomato |
sour cream |
Directions:
1. Cook spaghetti noodles til tender. Set noodles aside. Heat oil on medium high and add ground beef in skillet. Wash hands and chop onion and bell pepper - adding to beef. Cook til browned.
2. In separate pot, add spices, sauces, drained and rinsed beans, and diced tomatoes. (I believe it's Del Monte that has a small glass jar of diced tomatoes that are as good as fresh ones.)Simmer ingredients and pour in the beef mixture.
3. Season with pepper and salt.
4. Divide drained spaghetti among 4 serving bowls. Top with chili, shredded cheese, and sour cream. Serve immediately.
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