Pseudo Cincinnati Chili

Recipe Ingredients

1		Spaghetti - (8 oz)
1 teaspoon	5ml	Vegetable oil
1 lb	454g / 16oz	Ground beef - (93% lean)
1 lb	454g / 16oz	Onion - chopped (1 cup) (large)
1 lb	454g / 16oz	Green pepper - chopped (1 1/2 cups) (large)
2		Tomato sauce - (8 oz ea)
2 teaspoons	10ml	Bottled minced garlic
2 teaspoons	10ml	Worcestershire sauce
1 teaspoon	5ml	Chili powder
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground cinnamon
1/8 teaspoon	0.6ml	Allspice
1/8 teaspoon	0.6ml	Ground cloves
		Cayenne pepper - to taste (optional)
		Salt - to taste (optional)
1		Red kidney beans - (15 oz)
1/4 cup	36g / 1.3oz	Shredded sharp Cheddar cheese

Recipe Instructions

Bring 2 1/2 quarts unsalted water to a boil in a 4 1/2-quart Dutch oven or soup pot. Add spaghetti and cook until tender, 7 to 9 minutes.

Meanwhile, heat oil over high heat just until hot. Using your fingers, crumble ground beef into the skillet. Immediately wash your hands with soap and hot water. Peel and coarsely chop onion, adding it to the skillet as you chop. Stir meat occasionally.

Rinse and seed green pepper and cut it into 1/4-inch dice. Add to skillet. Cook, stirring frequently, until ground beef is finely crumbled and completely browned, about 2 minutes. Reduce heat to medium.

Add tomato sauce, garlic, Worcestershire sauce, chili powder, cumin, cinnamon, allspice and cloves. Stir to mix well. Reduce heat to a simmer and continue to cook, stirring occasionally, until pasta is done. Season with cayenne and salt to taste, if desired.

Meanwhile, rinse and drain the beans and place them in a microwave-safe bowl. Cover with a paper towel and microwave 1 minute on high power or until heated through.

To serve, divide the drained spaghetti among 4 serving bowls. Top each serving with chili, 1/2 cup kidney beans and 1 tablespoon shredded cheese. Serve at once. Serve with sliced cucumbers and deli corn muffins.

This recipe yields 4 servings.

Nutritional Analysis Per Serving: 589 calories; 13 g fat; 75 mg cholesterol; 42 g protein; 76 g carbohydrates; 11 g dietary fiber; 1,011 mg sodium.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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