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Cincinnati Suburb Chili Recipe

   
 

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     Cincinnati Suburb Chili

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

Ingredients
1 Tbl. olive oil
2 medium sweet yellow onions, minced
2 garlic cloves, minced
1 (14.5-ounce) can crushed tomatoes
2 Tbl. chili powder
1 Tbl. unsweetened cocoa powder
1 tsp. sugar
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
 
1/2 tsp. ground allspice
1/2 tsp. salt
1/4 tsp. black pepper
1 c. water
4 c. cooked or 3 (15.5-ounce) cans dark red kidney beans, rinsed
8 ounces spaghetti
Cheezee Sauce

Instructions
In a large pot, heat the oil over medium heat. Reserve about 1/2 c. of the minced onion and set it aside. Add the remaining onion to the pot, cover, and cook until softened, 5 minutes. Add the garlic and cook 1 minute. Stir in the tomatoes, chili powder, cocoa, sugar, cumin, cinnamon, allspice, salt, pepper and water and bring to a boil. Reduce heat to low, add the beans and simmer for 45 minutes, stirring occasionally. In a large pot of boiling salted water, cook the spaghetti over medium-high heat, stirring occasionally until al dente, 8 to 10 minutes. Drain well. To serve, layer spaghetti in the bottom of 4 shallow bowls, spoon the chili over the spaghetti, and top with the reserved 1/2 c. minced onion. Drizzle with the cheezee sauce, and serve at once.
Splurge a little- sprinkle with shredded vegan cheddar cheese instead of the cheezee sauce.


Originally Submitted
9/10/2012





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