Four way cincinnati chili
Yield: 6 servings
Ingredients:
- 3 1/2 c Chopped onion divided 1/4 ts Ground nutmeg
- 1 c Chopped green pepper 1 Stick cinnamon
- 2 cl Garlic minced 3/4 ts Salt
- 1 lb Ground round 1/4 ts Pepper
- 2 ts Ground cinnamon 2 cn Whole tomatoes undrained &
- 2 ts Paprika -chopped (14.5 oz ea)
- 1 ts Chili powder 4 1/2 c Hot cooked spaghetti
- 1 ts Ground cumin 3/4 c Shredded reduced fat cheddar
- 1/2 ts Ground allspice -cheese
- 1/2 ts Dried whole marjoram 36 Oyster crackers
Instructions:
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 1 1/2 cups onions. Serve with crackers. Source: Cooking Light Magazine October 1993 Typed for you by Linda Fields Cyberealm BBS Watertown NY Serving size: 3/4 cup spaghetti 1 cup chili 2 Tb cheese 1/4 c onion 6 crackers. Calories per serving: 394; fat 8.7 gm; sodium 517 mg.
