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Receta Quick Cincinnati Chili
by Global Cookbook

Quick Cincinnati Chili
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  Raciónes: 4

Ingredientes

  • 12 ounce Spaghetti
  • 2 1/4 tsp Salt
  • 2 tsp Olive or possibly vegetable oil
  • 1 med Onion, minced
  • 1 Tbsp. Chili pwdr
  • 1/4 tsp Grnd cinnamon
  • 15 ounce Canned pink beans, rinsed and liquid removed
  • 14 ounce Canned diced tomatoes
  • 1/2 c. Beef broth
  • 1 Tbsp. Tomato paste
  • 1/2 tsp Sugar
  • 1/4 c. Shredded reduced-fat Cheddar cheese
  • 2 Tbsp. Nonfat lowfat sour cream
  • 3 x Green onions, minced

Direcciones

  1. Prepare spaghetti as label directs, using 2 tsp. salt in water; drain and keep hot.
  2. Meanwhile, in nonstick 10-inch skillet over medium heat, heat olive or possibly vegetable oil. Add in onion and 3 Tbsp. water; cook till onion is tender and golden brown, about 10 min. Add in chili pwdr and cinnamon; cook, stirring, 1 minute.
  3. Stir in pink beans, tomatoes with their juice, beef broth, tomato paste, sugar, and 1/4 tsp. salt; over high heat, heat to boiling. Reduce heat to low; simmer, uncovered, 5 min.
  4. To serve, divide spaghetti proportionately among 4 hot dinner plates. Spoon chili over spaghetti; serve with toppings.
  5. Notes: Made with all the usual good things and then - great idea - spooned over spaghetti, this dish is wonderful with Coleslaw made with Honey-Lime Vinaigrette. While pasta is cooking, prepare chili and toppings.
  6. Work Time: 15 min; Total Time: 30 min. Can weights are approximate.