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© Meredith Corporation. All rights reserved. Used with permission.
(4 servings, about 1 1/4 cups pasta & 1 1/4 cups chili each)
Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and set aside.
Meanwhile, heat oil in a large skillet over medium-high heat. Add beef, onion, chili powder and cinnamon. Cook, stirring and breaking up lumps with a spoon, until the onion is beginning to soften, about 5 minutes. Stir in tomatoes and broth; bring to a boil. Reduce heat to a lively simmer and cook, stirring frequently, until the sauce is thickened, about 15 minutes.
Stir beans and all but 2 tablespoons cilantro into the sauce. Cook, stirring, until heated through, about 1 minute more. Serve the chili over the pasta. Garnish with the remaining cilantro.