"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cincinnati Chili Pasta Recipe

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This recipe for Cincinnati Chili Pasta, by , is from The Nutmeg Big Brothers Big Sisters Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stacey Barriault
Added: Thursday, December 28, 2006


10 ounces hamburger
3/4 cup chopped green bell pepper
3/4 cup chopped onion
2 cloves minced garlic
2 tablespoons chili powder
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/2 cups coarsely chopped canned tomatoes with juice
1 cup tomato sauce
1/2 teaspoon sugar
6 ounces spaghetti
1 1/2 ounces shredded cheddar cheese
2 tablespoons minced scallions

In a medium saucepan over medium-high heat, cook the hamburger until it's no longer pink. Stir in bell pepper, onion, and garlic, reduce the heat to medium.
Saute until the vegetables are tender. Stir in the chili powder, black pepper, cinnamon, and salt, and cook until the spices are fragrant. Add the tomatoes, tomato sauce, and sugar and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the chili is thickened and the flavors are blended, about 30 minutes. Meanwhile, cook the spaghetti. Drain the spaghetti and mix the chili mixture with the spaghetti. Top with cheddar cheese and scallions.




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