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
Reviews
Very unique recipe as I've never made chili with cinnamon or cocoa but definitely a winner! I didn't have spaghetti so I just tossed the chill with some penne pasta and topped with cheese. Loved it all together!
This sounds wonderful and I love your new web layout, so much easier to use and up to date!!!
I liked this and think it would be fun to serve for a game-day party. I would use about half of the chili powder, cumin, cocoa, and cinnamon next time; it was a little too spicy for us. I used about 1/2 tsp. crushed red pepper flakes instead of the cayenne. I put a few chopped green peppers in. I did not put the tomato or the jalapeno in but had chopped tomatoes, jarred jalapenos, shredded cheese, onions, and oyster crackers as toppings. My husband also topped his with sour cream.
This one was a hit with my husband... even though he was skeptical when I told him there was cinnamon and cocoa in the ingredients. When I arrived home from work and opened the lid on the crock pot, the aroma was nothing short of spectacular! The taste, however, is the best part... bold & spicy... great served over whole wheat spaghetti!