4-Way Cincinnati Chili
- 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 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-inch)
- 3/4 ts Salt
- 1/4 ts Pepper
- 2 cn 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
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" on Mar 23,
1998
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"
1998
