TEX-MEX CHILI WITH A CINCINNATI TWIST

Tex-Mex Chili with a Cincinnati Twist image

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 superb way to make a meal go further. -Stephanie Rabbitt-Schapp, Cincinnati, Ohio

Provided by Taste of Home

Categories Lunch

Time 6h35m

Yield 7 servings.

Number Of Ingredients 16

Previous Next

Ingredients

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

Steps:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the chili powder, cumin, cocoa, cinnamon, cayenne and salt. , 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.

Nutrition Facts : Calories 288 calories, Fat 9g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 767mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 11g fiber), Protein 22g protein.