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| Cincinnati Chili II |
1 pound lean ground beef
1 medium (1/2 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
1 cup water
1 (29-ounce) can tomato sauce
1 tablespoon unsweetened cocoa
1 tablespoon Worcestershire sauce
1 teaspoon instant beef bouillon
1 teaspoon ground cinnamon
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 (16-ounce) package uncooked dried spaghetti
LAND O LAKES® Cheddar Cheese' s
Chopped red onion, if desired
Cook ground beef in 4-quart saucepan over medium-high heat,
stirring
occasionally, until browned (4 to 5 minutes). Drain off fat, if
necessary.
Add onion and garlic; continue cooking until lightly browned (2 to 3
minutes).
Stir in all remaining ingredients except spaghetti,cheese and red
onion.
Continue cooking until mixture comes to a boil (4 to 5 minutes).
Reduce heat to
low. Cover; cook until flavors are blended (50 to 60
minutes).
Meanwhile, cook spaghetti according to package directions. Drain.
To serve, divide cooked spaghetti evenly among 5 bowls; spoon chili
mixture over
spaghetti. Top each serving with cheese and onion, if desired.
Makes 5 servings.
Recipe by Land O Lakes, Inc.
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