4-way Cincinnati Chili
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Dutch | Pasta | 6 | Servings |
INGREDIENTS
| Vegetable cooking spray | ||
| 3 1/2 | c | Chopped onion, divided |
| 1 | c | Chopped green bell pepper |
| 2 | Cloves garlic, minced | |
| 1 | lb | Ground round |
| 2 | t | Ground cinnamon |
| 2 | t | Paprika |
| 1 | t | Chili powder |
| 1 | t | Ground cumin |
| 1/2 | t | Ground allspice |
| 1/2 | t | Dried whole marjoram |
| 1/4 | t | Ground nutmeg |
| 1 | Stick cinnamon, 3-inch | |
| 3/4 | t | Salt |
| 1/4 | t | Pepper |
| 2 | No-salt-added whole tomatoes | |
| & liquid 14-1/2-ounce | ||
| chopped | ||
| 4 1/2 | c | Hot cooked spaghetti |
| 3/4 | c | Low calorie cheddar cheese |
| 3 ounces | ||
| 36 | Oyster crackers |
INSTRUCTIONS
This unusual way to serve chili--over spaghetti--is a solid-gold tradition in the Queen City. Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add 2 cups onion and next 3 ingredients; cook until meat is browned, stirr To serve, arrange spaghetti on individual serving plates. Spoon chili over spaghetti; top with cheese and remaining 1-1/2 cups onion. Serve with crackers. Yi Recipe by: Cooking Light YEAR: 1993 ISSUE: Oct PAGE: 62 Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 589
Calories From Fat: 175
Total Fat: 19.1g
Cholesterol: 56.7mg
Sodium: 668.3mg
Potassium: 822.8mg
Carbohydrates: 77.4g
Fiber: 7.7g
Sugar: 8.5g
Protein: 27g