Cincinnati Chili, revisited

This is still one of my all-time favorite meals. My grandma used to always make it on New Year's Day. The aroma is to die for. Someone should make a candle or room spray of this scent....Luke would buy it by the crate.

I recently made it with Ancient Harvest Quinoa pasta - it was fantastic. This pasta is SO much better than the stuff made with brown rice. The texture and consistency were great and the flavor was awesome. I love it!

Ingredients:
1 lb. ground beef
1 white onion, chopped, divided
1 green pepper, chopped
1 large can (29oz.) can tomato sauce
1 can (14.5 oz) can diced tomato
2 tsp. cinnamon
s/p to taste
2 cloves garlic, pressed
2 tsp. sugar
1 Tbsp. Chili powder
1 tsp. cumin
1/2 tsp. allspice
1/4 tsp. cloves

Directions:

Brown beef, season with salt and pepper, drain. Add peppers and onion, saute a few minutes until soft. Add tomatoes and sauce and remaining ingredients. Simmer at least 30 minutes.

Serve over regular or gluten-free spaghetti noodles. Serve with warm kidney beans, chopped raw onion, shredded cheese and sour cream as optional toppings.

 

Ginger molasses cookies

These cookies are so yummy. I think I actually like them better than chocolate chip cookies....and I know they are Luke's favorite - he loves ginger snaps and milk....like a little boy:) The best part about these cookies, is the delightful smell while they are baking - cinnamon, cloves, ginger, yummmmmmmy.

Ingredients:
1 cup sugar
3/4 cup shortening
1 egg
4 Tbsp. molasses
2 tsp. baking soda
1/2 tsp. salt
2 cups flour
1 tsp. cinnamon
1 tsp.ground ginger
1 tsp. cloves

Directions:
Cream together sugar, shortening and egg. In another bowl, mix dry ingredients. Add cream mixture to dry ingredients and combine. Roll dough in small balls and roll in sugar. Bake at 350 degrees for about 11 minutes - watch for the cookies to spread out and start to crinkle/crack. Don't overbake or they will become too hard.....and they are yummy soft.

Cincinnati Chili

It's cold. This time of year I always crave warm, beef-based meals. Growing up, my g-ma always made Cincinnati Chili on New Year's Day, we always looked forward to its warmth and enticing aroma. I came up with this recipe on my own, I think it has more spice than g-ma's, but it definitely reminds me of hers.


Cincinnati Chili

1 lb. ground beef
1 white onion, chopped, divided
1 green pepper, chopped
1 large can (29oz.) can tomato sauce
1 can (14.5 oz) can diced tomato
2 tsp. cinnamon
s/p to taste
2 cloves garlic, pressed
2 tsp. sugar
1 Tbsp. Chili powder
1 tsp. cumin
1/2 tsp. allspice
1/4 tsp. cloves

Brown beef, season with salt and pepper, drain. Add peppers and onion, saute a few minutes until soft. Add tomatoes and sauce and remaining ingredients. Simmer at least 30 minutes. Serve over regular or gluten-free spaghetti noodles. Serve with warm kidney beans, chopped raw onion, shredded cheese and sour cream as optional toppings.