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Four Way Cincinnati ChiliRecipe : Four Way Cincinnati Chili
Procedure :
3 1/2 c Chopped onion, divided 1 c Chopped green pepper 2 cl Garlic, minced 1 lb Ground round 2 ts Ground cinnamon 2 ts Paprika 1 ts Chili powder 1 ts Ground cumin 1/2 ts Ground allspice 1/2 ts Dried whole marjoram 1/4 ts Ground nutmeg 1 Stick cinnamon 3/4 ts Salt 1/4 ts Pepper 2 cn Whole tomatoes, undrained & -chopped (14.5 oz ea) 4 1/2 c Hot cooked spaghetti 3/4 c Shredded reduced fat cheddar -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 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. |
