Title: Four Way Cincinnati Chili
Categories: Chili Bean
Yield: 6 Servings

3 1/2	c	Chopped onion, divided
1	c	Chopped green pepper
2	cl	Garlic, minced
1	lb	Ground round
2	ts	Ground cinnamon
2	ts	Paprika
1	ts	Chili powder
1	ts	Ground cumin
1/2	ts	Ground allspice
1/2	ts	Dried whole marjoram
1/4	ts	Ground nutmeg
1		Stick cinnamon
3/4	ts	Salt
1/4	ts	Pepper
2	cn	Whole tomatoes, undrained & chopped (14.5 oz ea)
4 1/2	c	Hot cooked spaghetti
3/4	c	Shredded reduced fat cheddar 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

Serving size: 3/4 cup spaghetti, 1 cup chili, 2 Tb cheese, 1/4 c onion, 6 crackers.

Calories per serving: 394; fat 8.7 gm; sodium 517 mg.

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