| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Dutch |
Chili, Beans |
6 |
servings |
INGREDIENTS
| 3 1/2 |
c |
Chopped onion; divided |
| 1 |
c |
Chopped green pepper |
| 20 |
ml |
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 |
| 4 1/2 |
c |
Hot cooked spaghetti |
| 3/4 |
c |
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
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