Travel to the Midwest with our Cincinnati Chili! A touch of cinnamon in the ground beef and kidney beans give this Cincinnati Chili its distinctive taste.
What You Need
Original recipe yields 4 servings
3/4 lb. extra-lean ground beef
1 onion, chopped
2 tsp. chili powder
1/4 tsp. ground cinnamon
1 can (28 oz.) no-salt-added diced tomatoes, drained
1 can (15 oz.) tomato sauce
1 can (16 oz.) kidney beans, drained, rinsed
1/4 lb. multi-grain spaghetti, uncooked
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
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Let's Make It
Brown meat with onions in large skillet. Add seasonings; cook and stir 1 min. Stir in tomatoes, tomato sauce and beans; simmer 15 min., stirring occasionally.
Meanwhile, cook spaghetti as directed on package.
Drain spaghetti; place on platter. Top with meat sauce, cheese and sour cream.
Preparing Perfect Pasta
Follow the package directions to ensure that enough water is used for cooking the pasta. Add the pasta to the boiling water and cook until al dente (tender but still a little firm to the bite), stirring frequently. To prevent pasta from sticking, add it slowly to plenty of boiling water and stir frequently while cooking. Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil.
Prepare using whole wheat spaghetti.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 58g
Dietary Fibers 13g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.