Dinner Tonight: Cincinnati Style 4 Way – Spaghetti, 3 Bean Buffalo Chili, and Cheese
Another cold and windy morning, about 11 degrees. I had a bowl of Kashi 7 Grain Puffs Cereal for Breakfast. Did a load of laundry and some light house work. After Lunch I went out and let the car warm up a bit and I went and dropped off some Valentine Candy at my cousin's house for all Grand Kids. Back home not much going on today so I kicked back and caught up on some I had recorded. For dinner tonight it was comfort food, I prepared Cincinnati Style 4 Way – Spaghetti, 3 Bean Buffalo Chili, and Cheese.
Usually when making a Cincinnati Style 4 Way I’m using Skyline Chili or Hormel Turkey Chili w/ Beans as my Chili, which all make a delicious Cincinnati Style 4 Way. But when I have some 3 Bean Buffalo Chili I like using it to make a Cincinnati Style 4 Way. I had made the Crock Pot 3 Bean Buffalo Chili the day before and froze 1 container and kept enough out for tonight’s dinner! I got a bowl of it out and reheated it in a small sauce pan on medium heat. When heated it removed it from the heat and put a lid on the pan and set it aside.
For the Spaghetti I’ll be using my regular Pasta, the Ronzoni Healthy Harvest Whole Grain Spaghetti. The Spaghetti is 180 calories and 35 net carbs, which isn’t too bad for Pasta. While at Meijer the other day I picked a few boxes of different Ronzoni Healthy Harvest Pastas, one being Spaghetti. Meijer is the only store where I can find all the Healthy Harvest Pasta Products. Easy to prepare; Using a large sauce pan half way filled with water. Salted the Water and brought it to a boil and added the Spaghetti. Boiled it for 11 minutes; drained and served.
Now for my Cheese, I’m using Sargento Reduced Fat Shredded Sharp Cheddar. To serve I used a bowl and made a bed of Spaghetti, topped it with the 3 Bean Buffalo Chili, and topped everything with Sargento Cheese. I also added a few shakes of Frank’s Red Hot Sauce to the Chili as it was being heated. Some mighty fine Chili Spaghetti! Some people like adding fine diced Onions also, which would make it a 5 Way. Then for a side, one of the most important parts, Oyster Crackers! Chili Spaghetti is always served with a bowl of Oyster Crackers. I used Skyline Chili Oyster Crackers with a side of Frank’s Red Hot Sauce. To properly eat an Oyster Cracker you have to put 2 or 3 drops of Hot Sauce on it! It's a Cincinnati thing! I also had a slice of leftover Pillsbury Italian Loaf Bread that I had baked yesterday. At the end of the post I’ve left the 3 Bean Buffalo Chili Recipe. For dessert later a Jello Sugar Free Dark Chocolate Mousse.
Crock Pot 3 Bean Buffalo Chili
2 lb. Wild Idea Ground Buffalo
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Frank’s Hot Sauce or to taste.
*Brown Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).
*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat-free sour cream, or serve with some home made cornbread.