Sunday, June 26, 2011

Cincinnati Chili

1 TBLS olive oil
1/2 small green pepper, chopped
1 onion, chopped and divided
2 cloves garlic, pressed
1 16oz can diced tomatoes, undrained
1 16oz can tomato sauce
1 6oz can tomato paste
1 C water
2 cans red kidney beans or 2 C soaked kidney beans
1 TBLS chili powder
1/4 tsp cinnamon
1 lb whole wheat spaghetti noodles
cheddar cheese, shredded

In a large pot, heat olive oil over medium-high heat and saute green peppers and half the onion until golden.  Add garlic and saute 1 more minute.
Stir in tomatoes with juice, tomato sauce, tomato paste, water, kidney beans, chili powder and cinnamon.  Bring to a boil, reduce heat, cover and simmer for 30 minutes.
Meanwhile, cook pasta according to package directions.  Drain and set aside, keeping warm.
Serve chili over spaghetti: sprinkle with cheese and remaining onions.

1 comment:

  1. Merritt family lived in Cincinnati for a while and one of their favorite dishes is Cincinnati chili. We love it! One of the staples in this dish is cocoa powder, so I'm surprised this doesn't have it. It's actually a very different recipe. I'd like to compare sometime... if you ever want to try out the Aho "Skyline Cincinnati Chili" recipe, let me know and I'll send it your way. :)