Matt's Chili
My husband Matt loves to cook. There are several things he makes really well, and one of them is chili. He made this recipe up after a trip to Cincinnati where in his opinion, they have the best chili ever. They serve it over Spaghetti noodles -- which is how Matt likes to eat it. I prefer it straight up with a few saltine crackers.
1 ½ lb. lean ground beef
1 small onion, shopped
1 29-oz. can tomato sauce
1 14 ½-oz. can whole tomatoes
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon salt
1/2 teaspoon pepper
1/2 tablespoon chili powder
1 tablespoon white vinegar
1 garlic clove
3 bay leaves
1 small can kidney beans
Cook onions in a medium skillet until transparent. Add beef. Brown meat with onions. Drain grease. Place meat & onions in a large pan or crock-pot. Add remaining ingredients. Cook slowly 4 to 5 hours covered. Remove bay leaves and garlic before serving. Serve on a bed of spaghetti and top with grated cheddar cheese.
Serves 6 to 8.
1 ½ lb. lean ground beef
1 small onion, shopped
1 29-oz. can tomato sauce
1 14 ½-oz. can whole tomatoes
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon salt
1/2 teaspoon pepper
1/2 tablespoon chili powder
1 tablespoon white vinegar
1 garlic clove
3 bay leaves
1 small can kidney beans
Cook onions in a medium skillet until transparent. Add beef. Brown meat with onions. Drain grease. Place meat & onions in a large pan or crock-pot. Add remaining ingredients. Cook slowly 4 to 5 hours covered. Remove bay leaves and garlic before serving. Serve on a bed of spaghetti and top with grated cheddar cheese.
Serves 6 to 8.
