Disclaimer: the following dish is not for anyone who is currently on a low-carb and/or low-fat and/or low-sodium and/or detox and/or no-dairy diet. In short, if you’re on a restricted diet, the Cincinnati Chili Spaghetti is not for you. But I’m thoughtful and thusly, this one is my gift for folks who need to watch what they eat.
For everyone else, here you go. Five-way style. Baby, it’s cold outside, so have some Cincinnati Chili Spaghetti, and get yourself warm and cozy.
Cincinnati Chili Spaghetti
1 lb Ground meat (we used ground beef)
Oil for browning meat and onions
1/2 cup Onion, medium chopped
6 cloves Garlic, minced
5 Jalapeño peppers, chopped in small squares (optional)
2 cups Tomato sauce
2 cups Kidney beans, cooked
1 tbs Cayenne Pepper
Cumin, to taste
Cinnamon, to taste
Salt to taste
Tabasco Sauce to taste (optional)
Cilantro, finely chopped (optional)
Shredded cheddar cheese (we used a mixture of mild cheddar and Monterey Jack), for topping
Prepare spaghetti according to packaging instructions and set aside. Add oil to heated saucepan. Reduced to medium heat then add ground meat, onions, garlic, and jalapeño to brown. Season with cayenne pepper, cumin, and cinnamon. Mix well. Add tomato sauce and mix thoroughly. Let mixture boil for several minutes then lower heat. To increase spiciness, add Tabasco Sauce. Add cooked kidney beans. Mix well and allow to simmer. Turn off heat. Garnish chili with cilantro. Ladle chili over spaghetti and top with shredded cheddar.
Smile and serve.
*Photo courtesy of The Hubby and his reliable Nokia Lumia 920.