Four way cincinnati chili

Yield: 6 servings

Measure 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 \N 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 \N 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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