Chili ( 4-way Cincinnati ) Recipe

Chili ( 4-way Cincinnati ) Recipe

Yield: 6 servings
Yield: 6 servings
Recipe by luhu.jp

Ingredients:
1: single vegetable cooking spray,
3 1/2 cup: chopped onion, divided
1 cup: chopped green pepper,
2 cloves: garlic, minced
1 lb: ground round,
2 teaspoon: ground cinnamon,
2 teaspoon: paprika,
1 teaspoon: chili powder,
1 teaspoon: ground cumin,
1/2 teaspoon: ground allspice,
1/2 teaspoon: dried marjoram,
1/4 teaspoon: ground nutmeg,
1: (3-inch) stick cinnamon,
3/4 teaspoon: salt,
1/4 teaspoon: pepper,
2 can: (14.5-oz.) no-salt-added,
1: whole tomatoes, undrained
1: and chopped,
4 1/2 cup: hot cooked spaghetti, cooked
1: without fat or salt,
3/4 cup: (3 oz.) healthy choice fat,
1: free cheddar shreds,
36: 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 1-1/2
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.

Yield: 6 servings


Source from luhu.jp