Did you know that Cincinnati isn’t the only place known for putting spaghetti in their chili? Louisvillians add spaghetti to theirs too! A couple of differences though–we don’t put cinnamon in our chili like what you would see from Skyline Chili, and we mix our noodles in with the chili. For a little extra heat, I like to add a can of Rotel to the mix. I shared this very chili recipe on Monday’s a Crock on Facebook. To see the replay, click here.
Ready to get cooking? Here’s what you need:
Ingredients
1 lb ground beef, browned and drained
1 tsp minced garlic
1 c. diced onion
1 can light kidney beans, drained and rinsed
1 can dark kidney beans, drained and rinsed
1 can chili beans
1 can hot Rotel tomatoes
1 can diced tomatoes
1 can tomato sauce
3 cans of water
1 Tbsp chili powder
1 Tbsp cumin
1/2 Tbsp onion powder
1/2 Tbsp sugar
1/2 box spaghetti noodles, cooked al dente
Directions
1. Mix all ingredients together in the Crock Pot, except spaghetti.
2. Cook on low for 4 hours.
3. Cook spaghetti al dente according to package, drain and add to chili.
4. Serve with shredded cheese, grated Parmesan, crackers or Texas Toast!
For more great Crock Pot recipes, be sure to check out the Crock Pot page!
