Quick Cincinnati Chili
MAKES 4 SERVINGS
1½ pounds lean ground beef
1 to 2 tablespoons chili powder (depending on desired spiciness)
1 package Knorr French Onion Soup, Dip & Recipe Mix (dry)
1 (16-ounce) can red kidney beans, rinsed and drained
1 (14½- to 16-ounce) can diced tomatoes, un-drained
½ cup water
1 pound spaghetti, cooked according to package directions and drained
Add 1 cup shredded Cheddar cheese
½ to 1 cup finely chopped onions
Heat large skillet over medium-high heat. Add beef; stirring to crumble, cook until lightly browned (about 5 minutes). Drain off fat.
Add chili powder; stirring constantly, cook 1 minute. Stir in dry soup mix, drained beans, undrained tomatoes and water; bring to boil. Reduce heat and simmer 10 minutes.
Make spaghetti; drain. Divide spaghetti onto plates; immediately serve hot chili over spaghetti. Top with shredded cheese and chopped onions, as desired.
Sheila Rollhauser, Park Ridge
Nutrition facts per serving: 987 calories, 26 g fat, 10 g saturated fat, 128 mg cholesterol, 116 g carbohydrates, 68 g protein, 1,887 mg sodium, 10 g fiber