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4-Way Cincinnati Chili soups, beef, chili, groundmeat, stews 1 vegetable cooking spray 3 1/2 cup chopped onion -- divided 1 cup chopped green bell pepper 2 cloves garlic -- minced 1 lb ground round 2 teaspoon ground cinnamon 2 teaspoon paprika 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1/2 teaspoon dried whole marjoram 1/4 teaspoon ground nutmeg 1 stick cinnamon -- 3-inch 3/4 teaspoon salt 1/4 teaspoon pepper 29 oz no-salt-added whole tomatoes 1 (2 cans) 1 undrained and chopped 4 1/2 cup hot cooked spaghetti -- 1 cooked without salt 3/4 cup shredded reduced-fat cheddar 1 cheese -- (3 ounces) 36 oyster crackers 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, stirring to crumble. Add ground cinnamon and next 7 ingredients; cook 1 minute. Add salt, pepper, and tomatoes; simmer, uncovered, 20 minutes. Yield: 6 cups (serving size: 3/4 cup spaghetti, 1 cup chili, 2 tablespoons cheese, 1/4 cup onion, and 6 crackers). Recipe By : Cooking Light, Oct 1993, page 62 From: Igor@digex.Net Date: 28 Jan 97 Mastercook Recipes (Mailing List) Ä Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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