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Four Way Cincinnati Chili

3 1/2 c Chopped onion, divided

1 c Chopped green pepper

2 cl 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 (14.5 oz ea) 4 1/2 c Hot cooked spaghetti

3/4 c Shredded reduced fat cheddar

-cheese 36 Oyster crackers

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 Typed for you by Linda Fields Cyberealm BBS, Watertown, NY Serving size: 3/4 cup spaghetti, 1 cup chili, 2 Tb cheese, 1/4 c onion, 6 crackers. Calories per serving: 394; fat 8.7 gm; sodium 517 mg.


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