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Cincinnati Five Way Chili

chili, tex-mex, low-fat

1 large onionchopped fine
2 cloves garlic crushed
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
20 oz can stewed tomatoes crushed
2 cup water
1 tablespoon red wine vinegar
1 tablespoon honey

Cook onion and garlic until tender. Stir in chili powder, paprika, pepper, cum in, cinnamon, and nutmeg. Add tomatoes, water, vinegar, and honey. Reduce heat to low. Simmer 30 minutes, stirring occasionally until thickened and flavors are blended. Serve over pasta. From: matejkrf@Picard.ml.wpafb.af.mil (Richard F. Matejka). Fat- Free Digest [Volume 1 Issue 1] July 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

Yield: 4 servings

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