Simplified Cincinnati Chili
Source of Recipe
Newsday
List of Ingredients
8 ounces spaghetti
1 pound lean ground sirloin
2 cloves garlic
1 cup chopped onion
2 teaspoons chili powder
1 teaspoon ground cumin
1 tablespoon cocoa powder
1/4 teaspoon cayenne
1/2 teaspoon salt
1 green bell pepper, chopped
1 cup water
1 (19-ounce) can kidney beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes Recipe
Cincinnati chili is served alongside bowls of various toppings. The chili
usually is named according to the number of toppings used - as Cincinnati Four-Way, Cincinnati Nine-Way, and so on. While the spaghetti is served under the chili, it is counted as one of the toppings.
1. Cook spaghetti according to package directions. Drain and keep warm.
2. Cook beef in large pot, over medium heat, stirring to break it up,until
it just begins to give off liquid. Stir in garlic, onion, chili powder,
cumin, cocoa powder, cayenne, salt and bell pepper. Cook 5 more minutes, or
until beef is no longer pink and vegetables are soft.
3. Stir in water, beans and tomatoes, bring to a boil, then reduce heat and
simmer for 15 minutes.
4. To serve, divide spaghetti among 4 bowls. Top with 1/4 of the chili.
Makes 4 servings.
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