Four Way Cincinnati Chili

Course : Vegetables
Serves: 6
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Ingredients:

3 1/2 Cup Chopped onion, divided
1 Cup Chopped green pepper
2 cloves Garlic, minced
1 pound 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 whole marjoram
1/4 teaspoon Ground nutmeg
1 piece Stick cinnamon
3/4 teaspoon Salt
1/4 teaspoon Pepper
2 Can Whole tomatoes, undrained and chopped (14.5 oz ea)
4 1/2 Cup Hot cooked spaghetti
3/4 Cup Shredded reduced fat cheddar cheese
36 pieces Oyster crackers
 

Preparation / 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.


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