Cincinnati Chili

I must admit that I felt like I had to sneak and make this meal, like I was an adulterer, because being a Texan there's only one kind of chili to make....and it's not Cincinnati chili!!! But I had try this recipe because one of the ingredients was root beer. It was just too tempting. Needless to say that this was AWESOME and Joe said it's favorite meal that I've experimented with in awhile. Yay! I found this recipe in a recent Taste of Home magazine.

CINCINNATI CHILI

• 1 pound ground beef
• 1 small onion, chopped
• 1 small green pepper, chopped
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
• 1 cup root beer
• 2 tablespoons chili powder
• 2 tablespoons tomato paste
• 2 tablespoons minced chipotle peppers in adobo sauce
• 1 tablespoon ground cumin
• 1 beef bouillon cube
• Hot cooked spaghetti
• Optional toppings: crushed tortilla chips, chopped green onions, and shredded cheddar and Parmesan cheeses

In a large saucepan, cook the beef, onions, green pepper and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, root beer, chili powder, tomato paste, chipotle peppers, cumin and bouillon. Bring to a boil.

Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Serve over spaghetti. Garnish with chips, green onions and cheeses if desired.