4-Way Cincinnati Chili

Recipe Ingredients

3 1/2 cups	218g / 7.7oz	Chopped onion - divided
1 cup	146g / 5.1oz	Chopped green bell pepper
2		Garlic - minced
1 lb	454g / 16oz	Ground round
2 teaspoons	10ml	Ground cinnamon
2 teaspoons	10ml	Paprika
1 teaspoon	5ml	Chili powder
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground allspice
1/2 teaspoon	2.5ml	Dried whole marjoram
1/4 teaspoon	1.3ml	Ground nutmeg
1		Cinnamon - (3-inch)
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Pepper
2		No-salt-added whole tomatoes & liquid 14 1/2 ounces, chopped
4 1/2 cups	1066ml	Hot cooked spaghetti
3/4 cup	109g / 3.8oz	Low calorie cheddar cheese - 3 ounces
36		Oyster crackers

Recipe Instructions

This unusual way to serve chili--over spaghetti--is a solid-gold tradition in the Queen City. 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, stir.

To serve, arrange spaghetti on individual serving plates. Spoon chili over spaghetti; top with cheese and remaining 1-1/2 cups onion. Serve with crackers.

Source:
Cooking Light YEAR: 1993 ISSUE: Oct PAGE: 62

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