Prep 10 mins
Cook 10 mins
A traditional recipe with all the Greek spices adapted to 20 minute cooking time. (Even tastier as leftovers!)
- 8 ounces thin spaghetti
- 1 teaspoon vegetable oil
- 1 lb ground beef (pref. buffalo)
- 1 large onion
- 1 large green bell pepper
- 2 (8 ounce) cans tomato sauce
- 2 teaspoons bottled minced garlic
- 2 teaspoons Worcestershire sauce
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground cinnamon
- 1⁄8 teaspoon allspice
- 1⁄8 teaspoon ground cloves
- cayenne pepper
- 1 (8 ounce) can kidney beans
- 1⁄2 cup shredded sharp cheddar cheese
- fresh diced tomato
- sour cream
- Cook spaghetti noodles til tender. Set noodles aside. Heat oil on medium high and add ground beef in skillet. Wash hands and chop onion and bell pepper - adding to beef. Cook til browned.
- In separate pot, add spices, sauces, drained and rinsed beans, and diced tomatoes. (I believe it's Del Monte that has a small glass jar of diced tomatoes that are as good as fresh ones.)Simmer ingredients and pour in the beef mixture.
- Season with pepper and salt.
- Divide drained spaghetti among 4 serving bowls. Top with chili, shredded cheese, and sour cream. Serve immediately.
Well, I have to say that I make a great Cincinnati Chili which takes hours to make! This Quick version is awesome! If you want the taste of the simmering for hours version but don't have the time this is a great recipe to try. Only change was I used egg noodles instead because I did not have the thin spaghetti. Thanks for an awesome recipe Kid.