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Four Way Cincinnati Chili

Ingredients
 

3 1/2 cup chopped onion, divided
1 cup chopped green pepper
2 cl garlic, minced
1 lb ground round
2 tsp ground cinnamon
2 tsp paprika
1 tsp chili powder
1 tsp ground cumin
1/2 tsp ground allspice
1/2 tsp dried whole marjoram
1/4 tsp ground nutmeg
1 stick cinnamon
3/4 tsp salt
1/4 tsp pepper
2 can whole tomatoes, undrained & chopped, (14.5 oz ea)
4 1/2 cup hot cooked spaghetti
3/4 cup shredded reduced fat cheddar cheese
36 oyster crackers



 
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Preparation
 
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.

 

 
Servings:
6


 

 

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