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Four Way Cincinnati Chili



Yield: 6 Servings

3 1/2 c chopped onion,divided
1 c green pepper,Chopped
2 cl garlic,minced
1 lb ground round
2 t cinnamon,Ground
2 t paprika
1 t chili powder
1 t cumin,Ground
1/2 t allspice,Ground
1/2 t whole marjoram,Dried
1/4 t nutmeg,Ground
1 stick cinnamon
3/4 t salt
1/4 t pepper
2 cn whole tomatoes,undrained &
-chopped,(14.5 oz ea)
4 1/2 c hot spaghetti,Cooked
3/4 c reduced fat cheddar,Shredded
- 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













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