Think serving chili over spaghetti is strange? That's the way they've been enjoying it in Cincinnati since the 1920's! Try this sweetly spiced twist on chili, featuring a few secret ingredients, on top of spaghetti with a generous sprinkling of cheddar and onions. Enjoy it just like they do in Cincinnati.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3/4 lb. (340 g) extra-lean ground beef
1-1/4 cups chopped onions, divided
1 Tbsp. chili powder
1/4 tsp. each cayenne pepper, ground allspice, ground cinnamon and ground cloves
3-3/4 cups tomato sauce
1 can (14 fl oz/398 mL) Heinz Dark Red Kidney Beans, rinsed
1 Tbsp. Lea & Perrins Worcestershire Sauce
1 oz. (1/8 of 225-g pkg.) Baker's Unsweetened Chocolate, grated
170 g multi-grain spaghetti, uncooked
1/2 cup Cracker Barrel Shredded Old Cheddar Cheese
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How do I make it ?
Brown meat with 1 cup onions in large skillet on medium heat. Add dry seasonings; cook and stir 1 min. Add tomato sauce, beans, Worcestershire sauce and chocolate; mix well. Simmer on medium-low heat 15 min., stirring occasionally.
Meanwhile, cook spaghetti as directed on package, omitting salt.
Drain spaghetti; place on platter. Top with meat sauce, cheese and remaining onions.
Kraft Kitchen Tips!
Prepare using whole wheat spaghetti.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 5 g
Cholesterol 45 mg
Sodium 930 mg
Carbohydrate 42 g
Fibre 8 g
Sugars 6 g
Protein 25 g
6 servings, 3/4 cup (175 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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