Friday, September 9, 2011

Cincinnati Chili Mac

1 Tbsp light olive oil
1 cup chopped onion
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 small fresh hot chili, mined, or one 4-oz can chopped mild green chilies
1 28 oz can diced tomatoes
4 cups cooked kidney or red beans or 2 16 oz cans kidney or red beans, drained and rinsed
1 to 2 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp ground cinnamon
12 to 16 oz spaghetti

Heat the oil in a large saucepan or stir-fry pan. Add the onion and saute over medium heat until translucent. Add the green and red bell peppers and continue to saute until the onion is golden.

Stir in the remaining ingredients except the spaghetti and bring to a simmer. Cover and simmer gently for 20 minutes, or until the vegetable are tender and the flavorings completely blended.

Meanwhile, cook the spaghetti in plenty of rapidly boiling water until al dente, then drain.

For each serving, place a small amount of spaghetti in a wide shallow bowl and top with some of the chili. If desired, top with any or all of the following:
  • Diced ripe tomatoes
  • Chopped onion or thinly sliced scallions
  • Grated cheddar cheese

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