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Friday, January 20, 2012

Friday's Fare - Cincinnati Chili Over Pasta

I've had some requests for recipes of dishes I've mentioned lately, so I thought I'd start a new meme here. So, without further ado, the first recipe for "Friday's Fare" is...

Cincinnati Chili Over Pasta

1 med. onion, chopped in small pieces
2 stalks celery, cut into small pieces
2 cloves garlic, peeled & sliced
1 lb. ground meat (beef is better, but I used turkey)
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
3/4 c. beef broth
1 T. chili powder
2 T. honey
1 t. ground cumin
1/4 t. ground cloves
1/2 t. oregano
1 can (15 oz.) kidney beans, drained
8 oz. thin spaghetti
1 c. shredded cheddar cheese

Preheat skillet for 2 minutes on med-high heat. Add beef, onions, celery, & garlic, stirring until beef is brown & vegetables are tender. Drain fat.

Stir in tomato sauce, paste, beef broth, chili powder, honey, cumin, cloves, & oregano. Bring to boil, lower heat to simmer, cover, & cook 30 minutes...stirring occasionally.

LinkAdd kidney beans & cook 15 minutes more. While beans are cooking in the chili, fill a stockpot 2/3 with water & bring to a boil. Add spaghetti & boil according to package directions. When done, drain.

Divide spaghetti on plates or bowls. Top with chili & shredded cheese. Serve immediately. Serves 6.

Note: This recipe is a a modified version of one I found in the book, The United States Cookbook by Joan D'Amico & Karen Eich Drummond.