Four Way Cincinnati Chili

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Four Way Cincinnati Chili
 Categories: Cyberealm, Mom's best, Main dish
      Yield: 6 servings

  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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