Cincinnati Chili and Pasta

Campbell's Cincinnati Chili and Pasta Recipe

What makes this flavorful beef chili unique is that it's served over hot cooked noodles...give it a try - it just may become your favorite way to eat chili!

At a glance

Prep

20 min.

Total

1 hr. 20 min.

Serves

8

Servings: about 2 cups each

Cook: 1 hr.

Made With

  • Campbell’s®  Tomato Juice

    Campbell’s® Tomato Juice

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What You'll Need

1 1/2 pounds ground beef
2 large onions, chopped (about 2 cups)
1/4 teaspoon garlic powder or 1 clove garlic, minced
2 teaspoons chili powder
1/4 teaspoon ground cinnamon
1 dash ground cloves
4 cups (32-ounce bottle) Campbell’s® Tomato Juice
2 cans (about 15 ounces each ) canned kidney beans, rinsed and drained
1 package (1 pound) spaghetti, cooked and drained

How to Make It

  • 1

    Cook the beef, onions and garlic powder in a 4-quart saucepot over medium-high heat until the beef is well browned and the onions are tender, stirring often to separate meat. Pour off any fat.

  • 2

    Stir the chili powder, cinnamon and cloves in the saucepot and cook for 2 minutes.  Stir in the tomato juice and heat to a boil. Reduce the heat to low.  Cover and cook for 30 minutes, stirring occasionally.

  • 3

    Stir the beans in the saucepot.  Cover and cook for 15 minutes, stirring occasionally.  Serve the beef mixture over the spaghetti.

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RID#50122

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