Cincinatti Chilli

With just a few days before Thanksgiving...You would wonder why am I even thinking about anything other than Turkey and other thanksgiving related dishes wouldn't you?  Well, look...you all will have a whole weekend to indulge in those type of things....but tonight!!! Tonight, maybe you want to chill a little with something different... Cincinatti Chilli.

Cincinnati has a unique spin on chili — they serve it over spaghetti. Typically the chili is just made with meat, no beans, but we couldn't resist adding beans to add fiber and nutrients. Serve with sliced cucumber and red onion with lemon juice and olive oil.


INGREDIENTS:
8 ounce(s) whole-wheat spaghetti

1 tablespoon(s) extra-virgin olive oil

1 pound(s) (90-percent or leaner) lean ground beef

1 medium onion, diced

2 tablespoon(s) chili powder

1/2 teaspoon(s) ground cinnamon

1 can(s) (15-ounce) crushed tomatoes, preferably fire-roasted

1 can(s) (14-ounce) reduced-sodium beef broth

1 can(s) (15-ounce) kidney beans, rinsed

1/2 cup(s) chopped fresh cilantro, divided

DIRECTIONS:
Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and set aside.

Meanwhile, heat oil in a large skillet over medium-high heat. Add beef, onion, chili powder, and cinnamon. Cook, stirring and breaking up lumps with a spoon, until the onion is beginning to soften, about 5 minutes. Stir in tomatoes and broth; bring to a boil. Reduce heat to a lively simmer and cook, stirring frequently, until the sauce is thickened, about 15 minutes.

Stir beans and all but 2 tablespoons cilantro into the sauce. Cook, stirring, until heated through, about 1 minute more. Serve the chili over the pasta. Garnish with the remaining cilantro.

Yields: 4 servings, about 1 1/4 cups pasta and 1 1/4 cups chili each

Total Time: 35 min

Prep Time: 20 min

ENJOY!.....Eat well my friends!