Rootin’-Tootin’ Cincinnati Chili

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

Yes, there’s root beer in this spicy chili, and it adds a nice touch of sweetness.  Serve over spaghetti and let everyone add their own favorite topping.

        Holly Gomez                                                                  Seabrook, New Hampshire

Rootin’-Tootin’ Cincinnati Chili  Recipe

Rootin’-Tootin’ Cincinnati Chili

1 lb. ground beef

1 small onion, chopped

1 small green pepper, chopped

1 garlic clove, minced

1 can (14.5 oz.) fire-roasted diced tomatoes, undrained

1 cup root beer

2 Tbsp. chili powder

2 Tbsp. tomato paste

2 Tbsp. minced chipotle peppers in adobo sauce

1 Tbsp. ground cumin

1 beef bouillon cube

Hot cooked spaghetti

Optional toppings:  crushed tortilla chips, chopped green onions, shredded cheddar,

and Parmesan cheese

 

In a large saucepan, cook beef, onions and green pepper over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.  Add the tomatoes, root beer, chili powder, tomato paste, chipotle peppers, cumin and bouillon.  Bring to a boil.

Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend.  Serve with spaghetti.  Garnish with chips, green onion and chesses if desired.            4 servings

 

(Recipe for Rootin’-Tootin’ Cincinnati Chili was in www.tasteofhome.com, 2015)