Four Way Cincinnati Chili Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 1/2 cup: Chopped onion, divided
1 cup: Chopped green pepper,
2 centiliter: Garlic, minced
1 lbs: Ground round,
2 tsp: Ground cinnamon,
2 tsp: Paprika,
1 tsp: Chili powder,
1 tsp: Ground cumin,
1/2 tsp: Ground allspice,
1/2 tsp: Dried whole marjoram,
1/4 tsp: Ground nutmeg,
1 Stick: cinnamon,
3/4 tsp: Salt,
1/4 tsp: Pepper,
2 can: Whole tomatoes, undrained & chopped, 14.5 oz ea
4 1/2 cup: Hot cooked spaghetti,
3/4 cup: Shredded reduced fat cheddar cheese,
36: Oyster crackers,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp