Cincinnati Chili (10.5 PTS)

Recipe Ingredients

1 lb	454g / 16oz	Ground round
1 1/2 cups	93g / 3.3oz	Chopped onion
2		Garlic cloves - minced
1 3/4 cups	414ml	Low-salt chicken broth
1/2 cup	118ml	Water
2 tablespoons	30ml	Chili powder
1 teaspoon	5ml	Dried oregano
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Worcestershire sauce
1 teaspoon	5ml	Cider vinegar
3/4 teaspoon	3.8ml	Ground cinnamon
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Ground allspice
1		Bay leaf
14 1/2 oz	411g	Whole tomatoes - undrained and chopped
5 cups	1185ml	Hot cooked spaghetti about 10ounces uncooked pasta
2/3 cup	97g / 3.4oz	Reduced-fat sharp cheddar cheese - finely shredded 2 2/3 ounces cheese
2/3 cup	41g / 1.4oz	Chopped onion
20		Oyster crackers

Recipe Instructions

1. Combine first 3 ingredients in a medium saucepan; cook over medium heat

until meat is browned, stirring to crumble. Drain well; return meat

mixture to pan. Add broth and next 11 ingredients (broth through

tomatoes); bring to a boil. Reduce heat, and simmer, uncovered, 1 hour,

stirring occasionally. Discard bay leaf. 2. Spoon spaghetti onto plates;

top with chili, cheese, onion, and crackers.

Yield: 5 servings (serving size: 1 cup spaghetti, 1 cup chili, 2

tablespoons cheese, 2 tablespoons onion, and 4 crackers).

Per serving: 4 P/M; 1 FR/V; 2B.

CAL 498 (30% from fat); PRO 32.4 g; FAT 16.7 g (sat 6.3 g); CARB 56.2 g;

FIB 5.4 g; CHOL 66 mg; IRON 5.7 mg; SOD 619 mg; CALC 210 mg.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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