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  Recipe Home » Soups » Four Way Cincinnati Chili
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  Four Way Cincinnati Chili
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 233
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
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.
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