Cincinnati Chili and Pasta
What makes this flavorful beef chili unique is that it's served over hot cooked noodles...give it a try - it just may become your favorite way to eat chili!
Ingredients
1.5 pounds ground beef
2 large onion, chopped (about 2 cups)
0.25 teaspoon garlic powderor 1 clove garlic, minced
2 teaspoons chili powder
0.25 teaspoon ground cinnamon
1 dash ground cloves
4 cups (32-ounce bottle) Campbell’s® Tomato Juice
2 cans (about 15 ounces each ) kidney beans, rinsed and drained
1 package (1 pound) spaghetti, cooked and drained
2 large onion, chopped (about 2 cups)
0.25 teaspoon garlic powderor 1 clove garlic, minced
2 teaspoons chili powder
0.25 teaspoon ground cinnamon
1 dash ground cloves
4 cups (32-ounce bottle) Campbell’s® Tomato Juice
2 cans (about 15 ounces each ) kidney beans, rinsed and drained
1 package (1 pound) spaghetti, cooked and drained
Instructions
Cook the beef, onions and garlic powder in a 4-quart saucepot over medium-high heat until the beef is well browned and the onions are tender, stirring often to separate meat. Pour off any fat.
Stir the chili powder, cinnamon and cloves in the saucepot and cook for 2 minutes. Stir in the tomato juice and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally.
Stir the beans in the saucepot. Cover and cook for 15 minutes, stirring occasionally. Serve the beef mixture over the spaghetti.
Stir the chili powder, cinnamon and cloves in the saucepot and cook for 2 minutes. Stir in the tomato juice and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally.
Stir the beans in the saucepot. Cover and cook for 15 minutes, stirring occasionally. Serve the beef mixture over the spaghetti.
Cincinnati Chili and Pasta
What makes this flavorful beef chili unique is that it's served over hot cooked noodles...give it a try - it just may become your favorite way to eat chili!
Directions
Print
Cook the beef, onions and garlic powder in a 4-quart saucepot over medium-high heat until the beef is well browned and the onions are tender, stirring often to separate meat. Pour off any fat.Stir the chili powder, cinnamon and cloves in the saucepot and cook for 2 minutes. Stir in the tomato juice and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally.Stir the beans in the saucepot. Cover and cook for 15 minutes, stirring occasionally. Serve the beef mixture over the spaghetti.
Ingredients
1.5 pounds ground beef2 large onion, chopped (about 2 cups)0.25 teaspoon garlic powderor 1 clove garlic, minced2 teaspoons chili powder0.25 teaspoon ground cinnamon1 dash ground cloves4 cups (32-ounce bottle) Campbell’s® Tomato Juice2 cans (about 15 ounces each ) kidney beans, rinsed and drained1 package (1 pound) spaghetti, cooked and drained
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