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Tex-Mex Chili with a Cincinnati Twist

Total Time

Prep: 35 min. Cook: 6 hours

Makes

7 servings

My husband grew up in Cincinnati, where chili is served over spaghetti, and I grew up in the South. This family pleaser is a mingling of both worlds—and a superb way to make a meal go further. —Stephanie Rabbitt-Schapp, Cincinnati, Ohio
Tex-Mex Chili with a Cincinnati Twist Recipe photo by Taste of Home

Ingredients

  • 1 pound ground beef
  • 1 cup chopped sweet onion
  • 1/4 cup chili powder
  • 2 tablespoons ground cumin
  • 2 teaspoons baking cocoa
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 can (16 ounces) chili beans, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 medium tomato, chopped
  • 1 jalapeno pepper, seeded and chopped
  • Hot cooked spaghetti
  • Optional toppings: oyster crackers, hot pepper sauce, chopped sweet onion and shredded cheddar cheese

Directions

  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the chili powder, cumin, cocoa, cinnamon, cayenne and salt.
  2. Transfer to a 4- or 5-qt. slow cooker. Stir in the chili beans, kidney beans, diced tomatoes, tomato sauce, tomato and jalapeno.
  3. Cover and cook on low for 6-8 hours or until heated through. Serve over spaghetti. Garnish with toppings of your choice.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 cup: 288 calories, 9g fat (3g saturated fat), 40mg cholesterol, 767mg sodium, 34g carbohydrate (6g sugars, 11g fiber), 22g protein.

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