Four Way Cincinnati Chili

Yield: 6 Servings

3 1/2 cup chopped onion, divided
1 cup green pepper, Chopped
2 cloves garlic, minced
1 lb ground round
2 tsp cinnamon, Ground
2 tsp paprika
1 tsp chili powder
1 tsp cumin, Ground
1/2 tsp allspice, Ground
1/2 tsp whole marjoram, Dried
1/4 tsp nutmeg, Ground
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 spaghetti, Cooked
3/4 cup reduced fat cheddar, Shredded
- cheese
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 crackers.

Source: Cooking Light Magazine, October 1993 Typed for you by Linda
Fields Cyberealm BBS, Watertown, NY




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