Chili: Cincinnati Chili

Make in crock pot

Ingredients

  • 1-1/2 lbs. lean ground chuck
  • 3/4 c. chopped onions
  • 1 serrano pepper (diced), optional
  • 16 oz. can dark kidney beans, rinsed & drained
  • 15 oz. can tomato sauce
  • 1 c. beef broth
  • 2 Tbls. chili powder
  • 2 Tbls. red wine vinegar
  • 2 Tbls. Worcestershire sauce
  • 1/2 oz. unsweetened chocolate, coarsely chopped
  • 3/4 t. ground cinnamon
  • 3/4 t. ground cumin (1 t. if you don’t use Serrano pepper)
  • 1/2 t. salt
  • 1/2 t. oregano
  • 1/2 t. black pepper
  • 1/16 t. ground cloves
  • hot cooked spaghetti for 6

Garnishes

  • shredded cheddar cheese
  • low-fat sour cream
  • soup crackers

Instructions

In a large fry pan, cook the ground chuck, onions, garlic and Serrano pepper, if using. Cook over medium heat until meat is no longer pink; drain fat.

In a 5 qt. slow cooker, combine the beans, tomato sauce, broth, chili powder, vinegar, Worcestershire sauce, chocolate, cinnamon, cumin, salt, oregano, pepper and cloves. Stir in beef mixture.

Cover and cook on low for 5-6 hours, or until heated through.

Serve over hot cooked spaghetti.

Garnish with cheese, sour cream and soup crackers if you like.

NOTE: Serves 4-5