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| Four-Way Cincinnati Chili Recipe |
Category: Other / Entrees
Rating:
N/A
Servings: 6
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Ingredients
3 1/2 cup chopped onion, divided
1 cup chopped green pepper
2 centiliter garlic, minced
1 lb ground round
2 teaspoon ground cinnamon
2 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon dried whole marjoram
1/4 teaspoon ground nutmeg
1 stick cinnamon
3/4 teaspoon salt
1/4 teaspoon 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
Cooking Directions:
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip
entrees,cyberealm,mom'sbest
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