| Five Way Cincinnati Chili
1 pound of uncooked spaghetti, broken in half
1 pound of ground chuck
two 10 ounce cans of tomatoes and green chilies, undrained
one 15 ounce can of red kidney beans, drained
one 10 1/2 ounce can of condensed French onion soup
1 1/4 cups of water
1 tablespoon of chili powder
1 teaspoon of sugar
1/2 teaspoon of salt
1/4 teaspoon of ground cinnamon
1/2 cup of chopped onion
1/2 cup (2 ounces) of shredded Cheddar cheese
Cook pasta, according to package directions, drain. While pasta is cooking, cook beef in large saucepan or Dutch oven over medium high heat until browned, stirring to separate meat, drain well. Add tomatoes with juice, beans, soup, water, chili powder, sugar, salt and cinnamon to saucepan, bring to a boil. Reduce heat to low. Simmer, uncovered, 10 minutes stirring occasionally. Serve chili over spaghetti, sprinkle with onion and cheese. 6 servings |
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