Quick cincinnati chili

Yield: 4 Servings

Measure Ingredient
12 ounces Spaghetti
2¼ teaspoon Salt
2 teaspoons Olive or vegetable oil
1 medium Onion; chopped
1 tablespoon Chili powder
¼ teaspoon Ground cinnamon
15 ounces Canned pink beans; rinsed and drained
14 ounces Canned diced tomatoes
½ cup Beef broth
1 tablespoon Tomato paste
½ teaspoon Sugar
¼ cup Shredded reduced-fat Cheddar cheese
2 tablespoons Nonfat sour cream
3 \N Green onions; chopped


1. Prepare spaghetti as label directs, using 2 teaspoons salt in water; drain and keep warm.

2. Meanwhile, in nonstick 10-inch skillet over medium heat, heat olive or vegetable oil. Add onion and 3 tablespoons water; cook until onion is tender and golden, about 10 minutes. Add chili powder and cinnamon; cook, stirring, 1 minute.

3. Stir in pink beans, tomatoes with their juice, beef broth, tomato paste, sugar, and ¼ teaspoon salt; over high heat, heat to boiling. Reduce heat to low; simmer, uncovered, 5 minutes.

4. To serve, divide spaghetti evenly among 4 warm dinner plates. Spoon chili over spaghetti; serve with toppings.

Each serving with toppings: About 490 calories, 21 g protein, 90 g carbohydrate, 6 g total fat (1 g saturated), 4 mg cholesterol, 885 mg sodium.

Copyright © 1995 The Hearst Corporation; all rights reserved Notes: Made with all the usual good things and then -- great idea -- spooned over spaghetti, this dish is wonderful with Coleslaw made with Honey-Lime Vinaigrette. While pasta is cooking, prepare chili and toppings.

Work Time: 15 minutes; Total Time: 30 minutes. Can weights are approximate.

Buster for McRecipe by Pat Hanneman (kitpath) feb98 Recipe by: Homearts Recipe Archive Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 26, 1998

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