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Cincinnati Chili


My kids love anything that's piled on top of spaghetti, but they usually don't care for chili. last week we were having some cooler days which made me have a craving for it.

Usually I just put a quarter pound of cooked spaghetti in my chili while it's cooking. This time I thought I would trick the kids into liking it by using the chili as a topping for the spaghetti.

Needless to say, they loved it!

Cincinnati Chili

2lbs ground chuck (I buy the coarse ground that's specifically for chili)

1 medium onion, chopped

1 small green pepper, chopped

1 packaged chili base (such as field chili sticks or Bloemer's chili base)

2 cups water

1 large can tomato sauce

1 regular can diced, chili ready tomatoes

1 chili seasoning packet

1 oz unsweetened chocolate

1 lb uncooked spaghetti

Shredded cheddar cheese (optional topping)

Sour cream (optional topping)

Combine water and chili base in a large pot over medium heat. Cook, stirring occasionally, till chili base is dissolved.

Meanwhile, brown ground beef, onions, and green peppers in a skillet. Cook until the meat is no longer pink, and the onions and peppers are softened. Drain off excess fat and combine in pot with chili base.

Add tomato sauce, tomatoes, and chili seasoning packet. Stir to combine. (if you like a thinner chili, you can add more water a 1/2 cup at a time till you reach the desired consistency.)

When chili is warmed through, add chocolate and stir until melted.

Let simmer on low, stirring occasionally, for approximately 30 minutes.

Cook spaghetti according to the package directions.

Serve spaghetti topped with chili.

If you're looking for a more traditional chili recipe check out this link....

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