Cincinnati Chili

I've been wanting to make this for a long time.  Since Muncie is only a couple hours from Cincy, there are some Skyline Chili restaurants around the area and we've talked about how adding cinnamon makes them so different.  The Cannon Center served it and none of my friends ever liked it, but I did.  Spaghetti is not a favorite in our house, but I thought the extra flavor and spice would be a happy change and it was.  We had it with a nice seven layer salad, which will be the feature food on the blog in a few days.

Cincinnati Chili
from McCormick

Prep time: 15 minutes
Cook Time: 55 minutes

Ingredients:
1.5 lbs. ground beef
1 c onion, chopped
Cincinnati Spice Blend:
2 T chili powder
1 t garlic powder
1 t cinnamon
1/2 t allspice
2 t sugar
1/2 t salt

1 can tomato sauce
2 c water
8 oz cooked spaghetti
1 can kidney beans, drained and rinsed
1/2 -1 c cheddar cheese
1/2 c chopped onion

Directions:
1.  Cook ground beef and onion in large saucepan over medium-high heat until beef is no longer pink.  Drain.
2.  Add spice blend, tomato sauce, and water.  Bring to a boil, reduce heat and simmer 45 minutes (do not cover), stirring occasionally.
3.  Serve chili over spaghetti.  Top with kidney beans, shredded cheese, and chopped onion as desired.

It was good.  I don't know if I would call it a favorite, but it was really very good.  The husband liked it way more than plain old spaghetti, the kid had a lot of fun eating long strings of noodles, and everyone thought it was very filling.  I only used one pound of meat, and it will still give us leftovers for days.  I would recommend it, but it just might not be your cup of tea.