Four Way Cincinnati Chili

Recipes Ingredients:

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

Recipe 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.