Saturday, October 29, 2011

Spaghetti Three Way


1 pound ground beef
1 Cup diced onion
1 garlic clove, pressed
2 (15 oz) cans tomato sauce
1 1/2 Cups water
2 teaspoons unsweetened cocoa
2 Tablespoons + 1 teaspoon Chili powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper, or to taste
1 1/2 teaspoons cider vinegar
1 16oz package of  spaghetti (cook according to directions)
2 (15 oz) cans red kidney beans
2 (8 oz.) cans tomato paste
12 oz Package Shredded Monterey/Colby Jack Cheese
1 Medium Onion (diced)
Chili Sauce (Heinz)
Red Pepper flakes if desired
1. Crumble beef into a dutch oven. Cook over medium-high heat until no longer pink;  drain oil and return to pan.  Add diced onion, garlic, beans, tomato sauce, water, cocoa, chili powder, salt, allspice, cinnamon, cumin, red pepper and vinegar. Bring to a boil. Reduce heat to simmer. Simmer for 1 hour, stirring frequently. add more water as necessary to make consistency of a meat sauce. After chili has been cooking for a hour add tomato paste and stir well. Place lid on pan and simmer an additional half hour.
To assemble for individual serving. Place a generous helping of spaghetti on large shallow bowl or plate. Add approximately 3/4 Cup Chili, 2 Tablespoons Chili Sauce, Chopped Onions (to taste) and 1/2 Cup Shredded Monterey Jack and Colby Cheese Mix and Red Pepper flakes

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