Tuesday, June 26, 2007

Cincinnati Style Chili



1 lb ground beef
3 medium onions, chopped (about 1 1/2 C)
1 Tbl chili powder
1 tsp salt
1 can (16oz) whole tomatoes, undrained
1 can (15 1/2 oz) kidney beans, undrained
1 can (8 oz) tomato sauce
1 pkg (6-7 oz) spaghetti
1 1/4 Cup shredded cheddar cheese (5oz)

Cook and stir ground beef and about 1 cup of the onions in 3 qt saucepan until beef is brown and onions are tender; drain. Stir in chili powder, salt, tomatoes, beans and tomato sauce; break up tomatoes. Cook uncovered over medium heat, about 10 minutes or until desired consistency.
Cook spaghetti as directed on package; drain. For each serving, spoon about 3/4 cup beef mixture over 1 cup hot spaghetti. Sprinkle each serving with 1/4 cup cheese and about 2 Tbl remaining onion.
Top with dollop of sour cream and sliced hot chili if desired.

~Betty Crocker recipe card

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1 Lovely Comments:

swainsRus said...

This is actually really good! I did not think I would ever eat spaghetti w/chili, but I like it! I love your pictures! How do you get the background so white? You are a great photographer Rachelle!

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