This chili is Jer's favorite thing that I make. It is actually a recipe that my mom came up with herself to copy the Cincinnati style chili that she loved. Cincinnati style means that you serve it over spaghetti - it really is good, just try it! And it's super easy too!
1 lb. gr. beef
1 can (15 oz.) Brooks Chili Hot Beans
2 cups tomato juice or V-8 juice (I use V-8)
1/2 -3/4 tsp ground cumin
dash cinnamon, dash tabasco (I sprinkle these around the pot a few times)
salt and pepper to taste
cheddar cheese
Fry ground beef with salt, pepper and onion powder (or diced onions if you like them, we don't)
In a large sauce pan combine browned gr. beef, chili beans, V-8 juice, and spices. Let simmer for about a 1/2 hour.
Serve over spaghetti and top with shredded cheddar cheese.
*Just a side note - lately I've been doubling the recipe except for the gr. beef, and only adding 3 cups of V-8 juice. You can't tell that there is any less meat and it's cheaper and makes lots extra for leftovers or freezing or topping baked potatoes! Mmmmm...
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment