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Tex-Mex Chili with a Cincinnati Twist

Tex-Mex Chili with a Cincinnati Twist
“My husband grew up in Cincinnati, where chili is served over spaghetti, and I grew up in the South. This family-pleaser is a mingling of both worlds”…and a great way to make a meal go further. —Stephanie Rabbitt-Schappacher, West Chester, Ohio
7 ServingsPrep: 35 min. Cook: 6 hours

Ingredients

  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1 cup chopped sweet onion
  • 1/4 cup chili powder
  • 2 tablespoons ground cumin
  • 2 teaspoons baking cocoa
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 can (16 ounces) chili beans, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 medium tomato, chopped
  • 1 jalapeno pepper, seeded and chopped
  • Hot cooked spaghetti
  • Optional toppings: oyster crackers, hot pepper sauce, chopped sweet onion and shredded cheddar cheese

Directions

  • In a large skillet, cook beef and onion over medium heat until meat
  • is no longer pink; drain. Stir in the chili powder, cumin, cocoa,
  • cinnamon, cayenne and salt.
© Taste of Home 2013

2 of 2

Tex-Mex Chili with a Cincinnati Twist (continued)

Directions (continued)

  • Transfer to a 4- or 5-qt. slow cooker. Stir in the chili beans,
  • kidney beans, diced tomatoes, tomato sauce, tomato and jalapeno.
  • Cover and cook on low for 6-8 hours or until heated through. Serve
  • over spaghetti. Garnish with toppings of your choice. Yield: 7
  • servings.
Nutrition Facts: 1 cup (calculated without spaghetti and optional toppings) equals 288 calories, 9 g fat (3 g saturated fat), 40 mg cholesterol, 767 mg sodium, 34 g carbohydrate, 11 g fiber, 22 g protein.
© Taste of Home 2013