Title: Cincinnati-Style Chili
Categories: Beef Meat Microwave Chili
Yield: 4 Servings
| 1 | | Pound ground beef |
| 1 | lg | Onion, chopped (about 1 cup) |
| 2 | | Cl Garlic, crushed |
| 1 | tb | Chili powder |
| 1/2 | ts | Salt |
| 1 | ts | Ground cumin |
| 1 | ts | Dried oregano leaves |
| 1 | ts | Cocoa |
| 1/2 | ts | Red pepper sauce |
| 1 | cn | (16 ounces) whole Tomatoes, undrained |
| 1 | cn | (15-1/2 ounces) red kidney Beans, undrained |
| 5 | c | Hot cooked spaghetti |
| 1 1/4 | c | Shredded cheddar cheese |
| 3/4 | c | Chopped onions |
| | | Sour cream |
Cook ground beef, onion and garlic in 3-quart saucepan, stirring occasional
until beef is brown; drain. Stir in remaining ingredients except break up
tomatoes. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring
occasionally.Stir in beans. Heat to boiling; reduce heat. Simmer uncovered
about 20 minutes, stirring occasionally, until of desired thickness. For
each serving, spoon about 3/4 cup beef mixture over 1 cup hot cooked
spaghetti. Sprinkle each serving with 1/4 cup Cheddar cheese and 2
tablespoons chopped onion. Top with sour cream if desired. 5 SERVINGS; 610
CALORIES PER SERVING.