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:
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
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!