Pseudo Cinncinnati Chili

Ingredients

• Servings: 4
• 8 ounces thin spaghetti
• 1 teaspoon vegetable oil
• 1 lb beef, ground
• 1 large onion, 1 cup chopped
• 1 large green bell pepper, 1 1/2 cups chopped
• 2 cans small tomato sauce, 8 ounces each
• 2 teaspoons bottled garlic, minced
• 2 teaspoons worcestershire sauce
• 1 teaspoon chili powder
• 1/2 teaspoon cumin, ground
• 1/2 teaspoon cinnamon, ground
• 1/8 teaspoon allspice
• 1/8 teaspoon clove, ground
• to taste cayenne pepper
• salt
• 1 (15 ounce) can red kidney beans
• 1/4 cup sharp cheddar cheese, shredded

Recipe

• 1 bring 2 1/2 quarts of unsalted water to a boil in a soup pot. when the water reaches a rapid boil, add the spaghetti and cook until tender 7 to 9 minutes.
• 2 meanwhile heat the oil on high heat just until hot. using your fingers crumble the ground beef into the skillet. immediately wash your hands with soap and hot water.
• 3 peel and coarsely chop the onion, adding it to the skillet as you chop.
• 4 stir the meat occasionally.
• 5 rinse and seed the pepper and cut ii into 1/4 inch dice. cook, stirring frequently until the ground beef is finely crumbled and completely browned, about 2 minutes reduce the heat to medium.
• 6 add the tomato sauce, garlic, worcestershire sauce, chili powder, cumin, cinnamon, allspice and cloves.
• 7 stir to mix well.
• 8 reduce the heat to simmer, and continue to cook, stirring from time to time, until the pasta is done. season with cayenne pepper and slat, to taste if desired.
• 9 meanwhile, rinse and drain the beans, and place in a microwaveable safe bowl.
• 10 cover with a paper towel and microwave 1 minutes at high or until heated through.
• 11 to serve, divide the spaghetti among 4 serving bowls.
• 12 top each serving with chili, 1/2 cup kidney beans and 1 tablespoon shredded cheese. serve at once.