Cincinnati Chili Casserole
Cincinnati chili was created in 1922 by a Greek restaurateur who embellished a standard American all-meat chili by adding sweet spices, such as cinnamon and allspice. He offered his customers the chili served a variety of ways, including the now well-known “five-way” chili-served on a mound of spaghetti and topped with such things as beans, chopped onions, and shredded cheese. In this baked version of Cincinnati chili, most of the components of five-way chili are combined and cooked together in a casserole.
10 ounces spaghetti
2 teaspoons olive oil
1 cup chopped onions
1 cup chopped green bell pepper
2 teaspoons minced garlic
1/2 pound extra-lean ground beef
1/2 pound ground turkey breast
2 tablespoons chili powder
1 teaspoon cinnamon
2 cups no-salt-added tomato sauce
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
1/4 cup shredded reduced-fat Cheddar cheese
1 Preheat the oven to 400°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. In a large pot of boiling water, cook the spaghetti according to package directions. Drain.
2 Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the onions, bell pepper, and garlic, and cook, stirring occasionally, until the onion is tender, about 10 minutes.
3 Stir in the beef, turkey, chili powder, and cinnamon, and cook, stirring, for 1 minute to coat the meat. Transfer the meat mixture to a large bowl and add the tomato sauce, Worcestershire sauce, and salt. Add the drained spaghetti, tossing to combine.
4 Transfer the mixture to the baking dish. Cover with foil and bake for 20 minutes, or until the chili is piping hot. Remove the foil, sprinkle with the Cheddar, and bake 5 minutes, or until the cheese is melted. Makes 6 servings
Makes Makes 6 servings servings.
Per serving: 379 calories, 10g total fat (3.2g saturated), 46mg cholesterol, 4g dietary fiber, 48g carbohydrate, 24g protein, 438mg sodium.