4-way cincinnati chili
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| x | Vegetable cooking spray | |
| 3½ | cup | Chopped onion; divided |
| 1 | cup | Chopped green pepper |
| 2 | eaches | Cloves garlic; minced |
| 1 | pounds | Ground round |
| 2 | teaspoons | Ground cinnamon |
| 2 | teaspoons | Paprika |
| 1 | teaspoon | Chili powder |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Ground allspice |
| ½ | teaspoon | Dried marjoram |
| ¼ | teaspoon | Ground nutmeg |
| 1 | each | (3-inch) Stick cinnamon |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | cans | (14.5-oz.) No-salt-added whole tomatoes; undrained and chopped |
| 4½ | cup | Hot cooked spaghetti; cooked without fat or salt |
| ¾ | cup | (3 oz.) Healthy Choice Fat Free Cheddar shreds |
| 36 | eaches | Oyster crackers |
Directions
Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add 2 cups onion and next 3 ingredients; cook until meat is browned, stirring to crumble. Add cinnamon and next 7 ingredients; cook 1 minute. Add salt, pepper and tomatoes; simmer, uncovered 20 minutes.
To serve, arrange spaghetti on individual serving plates. Spoon chili over spaghetti; top with shredded cheese and remaining 1-½ cups onion. Serve with crackers. Yield: 6 servings (18% calories from fat).
PER SERVING: CALORIES 394; FAT 7.8g; CARB 51.8g; PROTEIN 29.7g; CHOLESTEROL 52mg; SODIUM 517mg. From: Healthy Choice CHOICES FOR LIVING HAPPIER AND HEALTHIER, Fall 1995.
Meal-Master format provided by iRis gRayson.
Submitted By IRIS GRAYSON On 09-23-95