CINCINNATI CHILI CASSEROLE

A CROCK POT RECIPE!

2 lbs. lean ground beef

2 cups chopped onions

1 26-oz. jar pasta sauce

1 15 oz can red kidney beans, rinsed and drained

1/2 cup water

2 TBSP chili powder

2 TBSP semi sweet chocolate chips

1 TBSP vinegar

1 tsp. cinnamon

1 tsp. beef bouillon granules (or 1 cube)

1/4 tsp. cayenne pepper

1/4 tsp. allspice

1 pound dry pasta

shredded cheese (optional)

Cook and drain ground beef and onions until meat is brown.  Drain off fat.  Transfer meat to a crock pot  Stir in all ingredients except noodles.  

Cover and cook on low for 8 - 10 hours, or on high for 4 - 5 hours.

Before serving, cook pasta according to package directions, drain well, and toss gently with meat mixture in slow cooker.  If desired, sprinkle with cheese.

Makes 16 servings

Per serving:  257 cal, 7 g total fat (2 g saturated).