MY CINCINNATI CHILI
Recipe courtesy of Pam's Midwest Kitchen Korner
Ingredients:
2 pounds lean ground beef
2 large onions, chopped
1 (46 ounce) can of V8 juice
½ teaspoon salt
1 teaspoon seasoned pepper
1 tablespoon garlic powder
3 tablespoons chili powder
1 teaspoon dried oregano
½ teaspoon ground cinnamon
½ teaspoon red (cayenne) pepper
2 tablespoons unsweetened cocoa*
2 (15-ounce) cans chili beans
8 ounces spaghetti, or your favorite pasta
Grated cheddar cheese, for garnish
Method:
In a large skillet over medium-high heat, and meat and chop into bite-size pieces.
Add onions and cook until tender and meat is browned.
Tilt skillet and use a baster to remove any accumulated fat.
In a large pot, add tomato juice and seasonings, stirring well, bringing to a boil.
Reduce heat to medium-low, add meat and beans; cook for 30 minutes, until somewhat thick.
Meanwhile, cook pasta, according to package directions; drain well.
Divide pasta into 4-6 bowls, top with chili.
Garnish with cheddar cheese.
Serve hot with garlic bread or oyster crackers on the side.
*I use Hershey’s Special Dark Chocolate Cocoa