Four Way Cincinnati Chili

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