I’m taking a little break. Instead of chief cook and bottle washer, my temporary new role will be a combo of Florence Nightingale and Clara Barton.
Last week, Bill had knee replacement surgery and I am in charge of bossing him around, woo hoo! (∗ᵕ̴᷄◡ᵕ̴᷅∗) making sure he follows doctors’ orders. And, many thanks to our great son, Bubba, for helping us out ~ would've been tough without you, and we appreciate all you've done!
In the meantime here's a recipe for the chili we enjoyed before his surgery:
I’m a Buckeye by birth so it doesn’t get much better than Cincinnati Chili!
I almost always serve the chili over spaghetti, but naturally, this time when I looked in the cabinet, there was only shell pasta. It doesn’t make any difference what type pasta is used ~ if you’ve never eaten chili served over hot cooked pasta, you’ve got to try it to see how delicious it is!
Most chili recipes include tomato sauce and water ~ I swapped V8 juice for them. I go a little heavy on the chili and garlic powders and add chili beans instead of the traditional kidney beans.
This is very different from the Southwestern version, and maybe you chili aficionados are doubting, just give it a go to believe it!
It’s delicious and should there be leftovers, lucky you!
It's perfect for the bitter cold weather we're having now!
Cincinnati Chili, my way
2 pounds lean ground beef
2 large onions, chopped
1 (46 ounce) can of V8 juice
½ teaspoon salt
1 teaspoon seasoned pepper
1 tablespoon garlic powder
3 tablespoons chili powder
1 teaspoon dried oregano
½ teaspoon ground cinnamon
½ teaspoon red (cayenne) pepper
2 tablespoons unsweetened cocoa*
2 (15-ounce) cans chili beans
8 ounces spaghetti, or your favorite pasta
Grated cheddar cheese, for garnish
In a large skillet over medium-high heat, and meat and chop into bite-size pieces.
Add onions and cook until tender and meat is browned.
Tilt skillet and use a baster to remove any accumulated fat.
In a large pot, add tomato juice and seasonings, stirring well, bringing to a boil.
Reduce heat to medium-low, add meat and beans; cook for 30 minutes, until somewhat thick.
Meanwhile, cook pasta, according to package directions; drain well.
Divide pasta into 4 bowls, top with chili.
Garnish with cheddar cheese.
Serve hot with garlic bread or oyster crackers on the side.
*I use Hershey’s Special Dark Chocolate Cocoa
This is good eating, ENJOY!