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Chili Spaghetti
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Description
A meaty, tomatoey chili cooked in the crockpot and served over spaghetti with cheese and sour cream.
Ingredients
- FOR THE CHILI:
- 1 Tablespoon Vegetable Oil
- 1 Onion, Diced
- 2 pounds Lean Ground Beef, Preferably Grass-fed
- 2 cans (28 Oz. Size) Crushed Tomatoes
- 1-½ Tablespoon Apple Cider Vinegar
- 1 Tablespoon Worcestershire Sauce
- 1 clove Garlic, Crushed
- 3 Tablespoons Chili Powder
- 1 teaspoon Cinnamon
- 3 Bay Leaves
- 1 teaspoon Salt
- FOR SERVING:
- 1 pound Whole Wheat Spaghetti, Cooked To Al Dente, To Serve
- Shredded Cheddar Cheese For Topping
- Low-fat Or Non-fat Sour Cream, For Topping
Preparation
Heat the vegetable oil over medium-high heat and saute onion until softened and starting to brown, about 8-10 minutes.
Add the onions and all the rest of the chili ingredients to your crockpot. Break up the meat as you add it, then give everything a good stir. Cook on low for 6-8 hours, stirring occasionally. For last 20 minutes, cook without the lid on the crockpot. Any fat (very little for mine) will rise to the top and you can skim it off before serving.
Serve over whole wheat spaghetti, topped with shredded cheddar cheese and low-fat or non-fat sour cream (Trader Joe’s makes the best non-fat sour cream, in my opinion).
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