Michael Symon’s Cincinnati Chili Spaghetti Recipe Review

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      Every area of the country has a specialty that shows off local flavors and inspirations. In Cincinnati, it is all about the Chili Spaghetti. It is a sweet and spicy sauce made with ground beef over a bed of pasta topped with wonders and magical sharp cheddar. Many natives that move away miss this taste. Micheal Symon from The Chew shared a recipe that comes pretty darn close to the real deal. I made it myself and found it absolutely delicious. Here are some tweaks for a healthier twist so you can still enjoy this dish in your own home.

1.  1 lb of extra lean ground beef and 1 lb ground turkey instead of 2 lbs of beef it calls for.

2.  Whole wheat pasta or Dreamfields spaghetti in place of regular enriched semolina pasta.

3. A vegetarian option could be to use portobello mushrooms or extra beans in place of meat.  

4. Go lighter on the cheese. Use good sharp cheddar and simply use less of it. Great flavor does not need to be in great volume to be treated fairly in a dish. 

5. Choose a smaller plate.

6. Use fresh organic when possible

7. Drain any meat fat after browning! (The excess fat can actually detract from the flavor)

   This recipe can feed a crowd of 6-8 so feel free to invite some friends. You could always reuse the chili sauce for a quick meal later. This meal makes for a great late Sunday Lunch without the cost of eating out.  Plus it is full of fiber, antioxidants, and nutrients that can help you feel good about what you are eating. Your tummy and wallet will thank you.

Here is the link to the original recipe: 

http://abc.go.com/shows/the-chew/recipes/Cincinnati-Chili-Spaghetti-Michael-Symon

Over all Rating: 8/10

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