Recipe: Four Way Cincinnati Chili

Title: Four Way Cincinnati Chili
Categories: Chili, Beans
Yield: 6 servings

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

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

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

Calories per serving: 394; fat 8.7 gm; sodium 517 mg.

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