Four way cincinnati chili
6 servings
Ingredients
| 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 | |
Directions
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.