4-way cincinnati chili

6 servings

Ingredients

Quantity Ingredient
x Vegetable cooking spray
3½ cup Chopped onion; divided
1 cup Chopped green pepper
2 eaches Cloves garlic; minced
1 pounds Ground round
2 teaspoons Ground cinnamon
2 teaspoons Paprika
1 teaspoon Chili powder
1 teaspoon Ground cumin
½ teaspoon Ground allspice
½ teaspoon Dried marjoram
¼ teaspoon Ground nutmeg
1 each (3-inch) Stick cinnamon
¾ teaspoon Salt
¼ teaspoon Pepper
2 cans (14.5-oz.) No-salt-added whole tomatoes; undrained and chopped
4½ cup Hot cooked spaghetti; cooked without fat or salt
¾ cup (3 oz.) Healthy Choice Fat Free Cheddar shreds
36 eaches Oyster crackers

Directions

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 cinnamon and next 7 ingredients; cook 1 minute. Add salt, pepper and tomatoes; simmer, uncovered 20 minutes.

To serve, arrange spaghetti on individual serving plates. Spoon chili over spaghetti; top with shredded cheese and remaining 1-½ cups onion. Serve with crackers. Yield: 6 servings (18% calories from fat).

PER SERVING: CALORIES 394; FAT 7.8g; CARB 51.8g; PROTEIN 29.7g; CHOLESTEROL 52mg; SODIUM 517mg. From: Healthy Choice CHOICES FOR LIVING HAPPIER AND HEALTHIER, Fall 1995.

Meal-Master format provided by iRis gRayson.

Submitted By IRIS GRAYSON On 09-23-95

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