Yes, there's root beer in this spicy chili, and it adds a nice touch of sweetness. Serve over spaghetti and let everyone add their own favorite toppings. —Holly Gomez, Seabrook, New Hampshire
- 1 pound ground beef
- 1 small onion, chopped
- 1 small green pepper, chopped
- 1 garlic clove, minced
- 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
- 1 cup root beer
- 2 tablespoons chili powder
- 2 tablespoons tomato paste
- 2 tablespoons minced chipotle peppers in adobo sauce
- 1 tablespoon ground cumin
- 1 beef bouillon cube
- Hot cooked spaghetti
- Optional toppings: crushed tortilla chips, chopped green onions, and shredded cheddar and Parmesan cheeses
- In a large saucepan, cook the beef, onions and green pepperover medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the tomatoes, root beer, chili powder, tomato paste, chipotle peppers, cumin and bouillon. Bring to a boil.
- Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Serve with spaghetti. Garnish with chips, green onions and cheeses if desired. Yield: 4 servings.
Originally published as Rootin'-Tootin' Cincinnati Chili in Taste of Home February/March 2010, p57
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