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Saturday, April 8, 2017

Cincinnati Style Crockpot Chili w/ Spaghetti by Beth

Ingredients:
2 lb. ground beef (I used 90/10 since the fat cannot be drained from this recipe)
6 oz. tomato paste
1 qt. water
1 small onion, finely chopped
1 T. white vinegar
1 T. salt
1 tsp. cinnamon
1 1/2 T. chili powder
1 T. pepper
2 tsp. allspice
1 tsp. cumin
16 oz. spaghetti noodles
16 oz. block sharp cheddar cheese, finely grated
Assembly:
In gallon size freezer bag, combine RAW beef with the next 10 ingredients.  Seal and mash up bag to mix ingredients, breaking up pieces of meat.  Lay flat to freeze.
Serving Day:
Thaw completely in the fridge.  Pour in crockpot and cook on low all day (or on high for about 4 hours).  Cook spaghetti noodles according to package directions; drain.  Serve chili on top of bed of spaghetti; top with handful (or two) of cheese.

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