Four way cincinnati chili
6 servings
Quantity | Ingredient | |
---|---|---|
3½ | cup | Chopped onion, divided |
1 | cup | Chopped green pepper |
2 | 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 whole marjoram |
¼ | teaspoon | Ground nutmeg |
1 | Stick cinnamon | |
¾ | teaspoon | Salt |
¼ | teaspoon | Pepper |
2 | cans | Whole tomatoes, undrained & chopped (14.5 oz ea) |
4½ | cup | Hot cooked spaghetti |
¾ | cup | Shredded reduced fat cheddar cheese |
36 | Oyster crackers |
1. Coat a large Dutch oven with cooking spray; place over medium- high heat until hot. Add 2 cups onion and the next 3 ingredients; cook until meat is browned, stirring to crumble.
2. Add ground cinnamon and next 7 ingredients. Cook 1 minute. Add salt and pepper and tomatoes; simmer, uncovered 20 minutes.
3. To serve, arrange spaghetti on individual serving plates. Spoon chili over spaghetti, top with cheese and remaining 1½ cups onions. Serve with crackers.
Source: Cooking Light Magazine, October 1993 Typed for you by Linda Fields Cyberealm BBS, Watertown, NY Serving size: ¾ cup spaghetti, 1 cup chili, 2 Tb cheese, ¼ c onion, 6 crackers.
Calories per serving: 394; fat 8.7 gm; sodium 517 mg.
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