Prep 10 mins
Cook 16 mins
This stuff is soo good! A nice quick warm meal for a cold winter night! Out of yet another grocery store cookbook. This is not 'authentic' Cincinatti Chili, just a chili and pasta dish that happened to be named that in my cookbook.
- 10 ounces uncooked spaghetti
- 1 tablespoon vegetable oil
- 1 lb ground turkey (or lean ground beef)
- 1 medium onion, chopped
- 1 garlic clove, finely chopped
- 1 (28 ounce) jarchunky vegetable pasta sauce
- 1 (16 ounce) candrained rinsed kidney beans
- 2 tablespoons chili powder
- 1⁄2 cup shredded cheddar cheese (optional)
- 3 sliced green onions (optional)
- Cook and drain spaghetti as directed on package.
- Heat a 10 inch skillet over medium heat.
- Cook turkey, onion and garlic in oil 5 to 6 minutes, stirring occasionally, until turkey is no longer pink.
- Stir in pasta sauce, beans, and chili powder; reduce heat.
- Simmer uncovered 10 minutes, stirring occasionally.
- Serve sauce over spaghetti.
- Garnish with cheese and green onions.
I would suggest you change the name of this recipe. It is definitely NOT Cincinnati chili. No cinnamon or allspice or vinegar or chocolate or bay leaves, etc. Cincy chili is a distinct flavor comination. This recipe title is really misleading.
Real Cincy Chili is NOTHING like this. It uses beef and probably 10 different spices, including cinnamon. This is a poor, quick cook chili that uses pasta sauce as an ingredient...come on! That would be like me saying I can make Lobster Thermador using canned tuna! It's chili, just call it that. But don't lead those who haven't had the real thing to believe that this is in any way, shape, flavor or form Cincinatti Chili...it just ain't so! [Editor's Note: the recipe was updated as a result of this comment 12/17/02]