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Quick Cincinnati Chili

MAKES 4 SERVINGS

CHILI

1½ pounds lean ground beef

1 to 2 tablespoons chili powder (depending on desired spiciness)

1 package Knorr French Onion Soup, Dip & Recipe Mix (dry)

1 (16-ounce) can red kidney beans, rinsed and drained

1 (14½- to 16-ounce) can diced tomatoes, un-drained

½ cup water

SERVE OVER

1 pound spaghetti, cooked according to package directions and drained

Add 1 cup shredded Cheddar cheese

½ to 1 cup finely chopped onions

Heat large skillet over medium-high heat. Add beef; stirring to crumble, cook until lightly browned (about 5 minutes). Drain off fat.

Add chili powder; stirring constantly, cook 1 minute. Stir in dry soup mix, drained beans, undrained tomatoes and water; bring to boil. Reduce heat and simmer 10 minutes.

Make spaghetti; drain. Divide spaghetti onto plates; immediately serve hot chili over spaghetti. Top with shredded cheese and chopped onions, as desired.

Sheila Rollhauser, Park Ridge

Nutrition facts per serving: 987 calories, 26 g fat, 10 g saturated fat, 128 mg cholesterol, 116 g carbohydrates, 68 g protein, 1,887 mg sodium, 10 g fiber




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