 | | Directions | 1. For the Spice Blend, mix chili powder, sugar, cinnamon, garlic powder and salt in small bowl. Set aside.
2. Cook ground beef and 1 cup of the onions in large saucepan on medium-high heat until beef is no longer pink; drain fat. Add Spice Blend, water and tomato sauce; bring to boil. Reduce heat to low; simmer, uncovered, 30 minutes, stirring occasionally.
3. Serve chili over spaghetti. Top with kidney beans, cheese and remaining 1/2 cup onions, as desired. |
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Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 8
|  | | Ingredients | | - | | Cincinnati Spice Blend: |
| - | | 2 tablespoons McCormick® Chili Powder |
| - | | 2 teaspoons sugar |
| - | | 1 1/2 teaspoons McCormick® Cinnamon, Ground |
| - | | 1 teaspoon McCormick® Garlic Powder |
| - | | 1 teaspoon salt |
| - | | 1 1/2 pounds ground beef |
| - | | 1 1/2 cups chopped onions, divided |
| - | | 2 cups water |
| - | | 1 can (15 ounces) tomato sauce |
| - | | 8 ounces spaghetti, cooked |
| - | | 1 can (15 ounces) kidney beans, drained and rinsed |
| - | | cup shredded Cheddar cheese |
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| | Nutrition (per serving) | Calories: 340 Calories
Fat: 12 Grams
Protein: 24 Grams
Cholesterol: 57 Milligrams
Carbohydrates: 34 Grams
Sodium: 712 Milligrams
Fiber: 4 Grams
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