Mar 042013
 

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Cincinnati Chili

It is Monday—you spent your wad over the weekend, going out to eat or to a concert, or both. We saw Big Daddy Weave, Chris August and Citizen Way here is Helena—a real treat to us.

So now you are feeling like you need to pinch your wallet a bit?  Here is an economical meal that is quick, easy and no exotic ingredients or fancy food prep required.  A variation on chili—this recipe is served atop spaghetti noodles with optional toppings –as you please or not.

I adapted it from Betty (Crocker that is).  Always a favorite at my house.

As an aside:  this is a terrific meal to keep in your repertoire for the times when you want to invite a crew over but there’s “too much month left at the end of the money”.  If you get what I mean…  If not, then it still is a comfort food that is ready in about 20 minutes.  About the time it takes to set the table and break out the chips and salsa.

Just so you know, true Cincinnati Chili has cinammon, allspice and sometimes chocolate.  This one doesn’t.  It probably would be considered a “redneck” version… thus the “other name”.

And, here is another thought–

I always keep these ingredients on hand for the unplanned social occasion (or for unannounced guests.) I call this one of my “hospitality fillers” for those last minute cooking events.  You will amaze your guests with your ability to put out a spread at a moment’s notice.  You might even wow them with the Mile High Biscuit recipe, too.  You will be famous.  Well, maybe only for a day or so.  But trust me; you will make an impression that will linger…

And you didn’t break the bank to do it.

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Cincinnati Chili

1 lb. ground beef or chicken

1 cup chopped onion (I love to use my Vidalia Onion Chopper for this, and no, they do not pay me to write this…)

1 T. chili powder

1 t. cumin (optional)

1 t. salt

1 16 oz. can tomatoes, whole or chopped.  Do not drain.

1 15.5 oz. can kidney beans, undrained

1 8 oz. can tomato sauce

6 or 7 oz. uncooked spaghetti

Cheddar cheese, grated, Sour Cream, jalapeños, chopped onions—all optional toppings

Cook and stir ground beef with onions in a soup pot (see my Why I fry in my.., ) stirring often to break up the hamburger.    Cook until onions are tender.  Drain.

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While beef is cooking, combine the remaining ingredients (sans the spaghetti noodles) breaking up the tomatoes.  Start cooking the spaghetti according to package directions.

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Once beef is drained, add the other ingredients while the spaghetti cooks.  Stir and heat through for about 5 minutes.  No need to simmer this!

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To serve, put about 1 cup of noodles in a bowl.  Top with ¾ c. beef mixture.  Now you can add toppings as desired.  My personal favorite?  Sour cream, cheese and jalapeños!

Stretch your food dollar with this variation on a popular theme: Cincinnati Chili! a.k.a. Redneck Chili Noodles

Prep Time: 20 minutes

Total Time: 20 minutes

5-7 servings

Stretch your food dollar with this variation on a popular theme:  Cincinnati Chili!  a.k.a. Redneck Chili Noodles

Ingredients

  • 1 lb. ground beef or chicken
  • 1 cup chopped onion (I love to use my Vidalia Onion Chopper for this, and no, they do not pay me to write this…)
  • 1 T. chili powder
  • 1 t. cumin (optional)
  • 1 t. salt
  • 1 16 oz. can tomatoes, whole or chopped. Do not drain.
  • 1 15.5 oz. can kidney beans, undrained
  • 1 8 oz. can tomato sauce
  • 6 or 7 oz. uncooked spaghetti
  • Cheddar cheese, grated, Sour Cream, jalapeños, chopped onions—all optional toppings

Instructions

  1. [For detailed and pictured directions, go to: /http://www.onlymybestrecipes.com/stretch-your-food-dollar-with-this-variation-on-a-popular-theme-cincinnati-chili/]
  2. Cook and stir ground beef with onions in a soup pot, stirring often to break up the hamburger
  3. Cook until onions are tender.
  4. Drain.
  5. While beef is cooking, combine the remaining ingredients (sans the spaghetti noodles) breaking up the tomatoes. Start cooking the spaghetti according to package directions.
  6. Once beef is drained, add the other ingredients while the spaghetti cooks.
  7. Stir and heat through for about 5 minutes. No need to simmer this!
  8. To serve, put about 1 cup of noodles in a bowl. Top with ¾ c. beef mixture.
  9. Now you can add toppings as desired. My personal favorite? Sour cream, cheese and jalapeños!

Notes

A thrifty easy recipe!

http://www.onlymybestrecipes.com/stretch-your-food-dollar-with-this-variation-on-a-popular-theme-cincinnati-chili/

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 Posted by at 3:22 pm

  5 Responses to “Stretch your food dollar with this variation on a popular theme: Cincinnati Chili! a.k.a. Redneck Chili Noodles”

  1. Cincinnati Chili is supposed to have cinnamon and chocolate in it, too :) But this looks tasty!

    • Yes, for sure! This is the “redneck” Montana version. My rancher husband would probably quiz me about the strange spicey smell. Have to play it safe on the Home on the Range. :0)

  2. Besides, for those Ohioans–Is that what they call people who live in Ohio? We here is Montana like our chocolate and cinnamon in our desserts… the thought of cinnamon and chocolate in a hamburger dish… yech!
    My rancher husband thinks that it would be like defiling the beef! Just sayin..

  3. Perhaps you could call your chili Redneck Noodles 😉

    • Laurel, I took your suggestion with a bit of an edit. I renamed them Redneck Chili Noodles, cause David thought it hilariously …. appropriate.
      Maybe next time I make it, we will sprinkle a bit of cinammon and squirt a slurp of chocolate sirup on it and send it to those snobbish Ohioans… hopefully they will be offended enough to comment on my blog about it…

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