Friday, April 15, 2011

Tex Mex Chili with a Cincinnati Twist

This was a delicious way to top our spaghetti! Josh thought that it was a little spicy and had too much cumin, but his mom and I thought it was great!! The kids ate it wonderfully and didn't say a word about how spicy it was - I think that I will let them be the judges of that, since they are the ones that usually think it is too spicy... It was nice to have a homemade sauce that was ready in the crockpot when it was time to eat!!

Tex Mex Chili with a Cincinnati Twist
(recipe found in Taste of Home Simple and Delicious)

1 pound ground beef
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

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. Transfer to a 4-5 quarter 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.

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