Yield
6 servings (serving size: 3/4 cup pasta, 1 cup chili, 1 tablespoon onion, and 1 tablespoon cheese)

How to Make It

Cook meat and garlic in a Dutch oven over medium-high heat until browned, stirring to crumble. Drain well, and return meat to pan. Add chili powder, cinnamon, and cumin; cook 1 minute. Add water and the next 4 ingredients (water through kidney beans), and bring to a boil. Reduce heat, and simmer 20 minutes. Serve chili over pasta; top with diced onion and cheese.

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