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Cincinnati-Style Chili Casserole

Date added: December 18, 2007

  • Servings: 16 change
  • Calories per serving: 264
  • Prep time: 25
  • Cook time: 8

Ingredients

  • 2 pound beef, ground, extra lean, raw
  • 2 cup onion, white, fresh, chpd
  • 26 fluid ounce sauce, pasta, garlic & onion
  • 15 fluid ounce beans, kidney, cnd
  • 1/2 cup water, tap
  • 2 tbsp chili powder
  • 2 tbsp semi-sweet chocolate chopped into pieces
  • 1 tbsp vinegar
  • 1 tsp cinnamon, ground
  • 1 tsp bouillon, beef flvr, inst granule
  • 1/4 tsp pepper, red or cayenne
  • 1/4 tsp allspice, ground
  • 1 pound pasta, ziti, dry, pkg
  • 2 cup cheese, cheddar, fat free, shredded

Recipe Method

1. In a 12-inch skillet cook ground beef and onions until meat is brown. Drain off fat. Transfer meat mixture to a 4 to 5-quart slow cooker. Stir in pasta sauce, kidney beans, water, chili powder, chocolate, vinegar, cinnamon, bouillon, cayenne pepper and allspice.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high for 4 to 5.

3. Before serving, cook pasta according to directions; drain well. Add pasta to meat mixture; toss gently to combine. Sprinkle each serving with cheese.

Nutritional Facts

Per serving% Daily Value*
Calories 26413%
Fat 4g6%
Cholesterol 33mg11%
Sodium 546mg 23%
Carbohydrates 35g13%

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