Next Week At Giant Eagle:
When you buy 2 -26 oz. Ragu jars you get box of pasta free!
You may want to have this on your dinner menu for next week! I have made it and it is very good!
Cincinnati Chili (Compliments of Betty Crocker)
10 ounces uncooked spaghetti
1 tablespoon vegetable oil
1 pound ground turkey breast (or ground beef)
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 jar (26 to 28 ounces) chunky vegetable-style tomato pasta sauce (use Ragu Garden Veggie)
2 tablespoons of chili powder
1 can (15 to 16 ounces) kidney beans, rinsed and drained
1. Cook and drain spaghetti as directed on package.
2. While spaghetti is cooking, heat oil in 10-inch skillet over medium heat. Cook turkey, onion and garlic in oil 5 to 6 minutes, stirring occasionally, until turkey is no longer pink.
3. Stir pasta sauce, beans and chili powder into turkey mixture; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally. Serve sauce over spaghetti.
High Altitude (3500-6500 ft): No changes.
Prep Time: 30 min
Total Time: 30 min
Makes: 5 servings (1 cup chili and 1 cup spaghetti each)