4-Way Cincinnati-Style Chili
Hot Cooked Spaghetti
Ingredients
- 1½ lb ground beef
- 2 (14.5-oz) cans tomatoes with onion and garlic, undrained
- 1 (15-oz) can tomato sauce
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1 Tbsp Worcestershire sauce
- 1 yellow onion, finely chopped (optional; see Note)
- 1 (8-oz) pkg shredded Cheddar cheese
Instructions
- Cook ground beef in a Dutch oven over medium-high heat 8 to 10 minutes or until browned; drain.
- Stir in canned tomatoes, tomato sauce, chili powder, cumin and Worcestershire sauce.
- Bring to a boil; reduce heat, and simmer 10 minutes.
- Serve chili over hot cooked spaghetti.
- Top each serving with onion, if desired, and shredded cheese.
Side Dish Ingredients
- 1 (1-lb) pkg thin spaghetti
- 2 to 3 Tbsp olive oil
Side Dish Instructions
- Cook spaghetti according to package directions; drain and toss with oil.
- Season with salt to taste.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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