Recipe tags: soup mix, easy difficulty, lunch, stovetop
|1 pkg||Shore Lunch® Homestyle Chili with Beans Mix|
|1 lb||lean ground beef|
|2 Tbsp||vegetable oil|
|1 cup||diced yellow onion|
|2 Tbsp||minced garlic|
|3 Tbsp||chili powder|
|1 tsp||ground cumin|
|1½ tsp||cayenne pepper, optional|
|2 Tbsp||unsweetened cocoa powder|
|2 Tbsp||apple cider vinegar|
|2 can||tomato sauce|
|1 can||Bush’s® Dark Red Kidney Beans, drained and rinsed|
|1 lb||spaghetti, cooked al dente according to package|
Add the ground beef to a large stockpot over medium high heat. Use a wooden spoon to break up the meat and cook for 5 minutes. Add the onions and cook for 2 - 3 minutes more. Add the garlic and cook for 30 seconds.
Add the chili powder, cumin, cinnamon, cayenne pepper, cocoa powder, apple cider vinegar, and soup mix to the pot and stir to combine.
Place the whole cloves and allspice berries onto a 3” x 5” square of cheesecloth. Pull the corners of the cheesecloth towards the center and tie using a small piece of butchers twine. Add the cheesecloth to the pot.
Add the tomato sauce, kidney beans, and water to the pot and stir to combine. Bring the water to a boil, lower the heat and simmer for 30 minutes, stirring occasionally.
Remove the chili from the heat and serve over the cooked spaghetti.
Stir in 1 cup of shredded Colby Jack cheese after the noodles are cooked for a cheesy chili mac.