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| INGREDIENTS |
- 8 ounces cooked spaghetti noodles
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1 tablespoon oil
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1/2 cup chopped onion
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2 pounds ground beef
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3 tablespoons chili powder
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1 teaspoon cinnamon
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1/2 teaspoon each cloves, allspice, salt, and pepper
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Pinch of red pepper
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2 teaspoons unsweetened cocoa
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1 teaspoon minced garlic
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2 (13 3/4-ounce) cans beef broth
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1 (15-ounce) can tomato sauce
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2 tablespoons cider vinegar
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2 cans red kidney beans
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Toppings: oyster crackers, shredded Cheddar cheese, and chopped onion
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| INSTRUCTIONS |
Heat oil in a large saucepan. Add onions; cook until tender. Add ground beef and cook until browned; drain. Add all spices, cocoa, garlic, broth, tomato sauce, and vinegar. Mix well and bring to a boil. Reduce heat and simmer 11/2 hours, stirring occasionally. Refrigerate overnight.
Remove fat layer and reheat; add beans. Serve over spaghetti noodles and top with oyster crackers, cheese, and onions.
Yield: Eight servings. |
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