"Cincinatalie" Chili

I am originally from Cincinnati (Covington actually) and my nick name was cinci-natalie. I grew up with Skyline and Gold Star chili parlors around every corner. Eating chili with mounds of cheese over spaghetti is a common meal up there. So when I saw that All You magazine had a recipe for this dish I added it to our freezer menu, and it uses a crock pot, so it could be a hit for all you slow cooker fans out there too.

Ingredients

• 2 pounds lean ground beef
• Salt
• 1 6-oz. can tomato paste
• 2 onions, finely chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons chili powder
• 2 teaspoons dried oregano
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon cinnamon (this is the secret ingredient if you ask me)
• 1/2 teaspoon allspice
• 1/2 teaspoon cayenne pepper
• 1 15-oz. can kidney beans, rinsed and drained

Preparation

1. In a large skillet, cook ground beef and 1 tsp. salt over medium-high heat, breaking up beef with a spoon, until meat loses its pink color, about 8 minutes. Drain excess fat from pan.

2. Add meat to slow cooker along with 2 cups water, tomato paste, onions, garlic, chili powder, oregano, cocoa, cinnamon, allspice and cayenne pepper. Cover and cook on low for 5 to 7 hours. Add beans and cook 1 hour more, stirring in an additional 1/2 cup water if chili looks dry. Season with salt.

For the freezer version I left out the beans and added them after it was thawed, then I reheated it and served it with spaghetti and cheese. It was SJ's first time having spaghetti.

The kids love it, there were plenty of leftovers and it cost approximately $1 per serving.

Today I am linking up with frugal food Thursdays over at frugal follies.