4-Way Cincinnati Chili - Aymen Tanazefti
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4-Way Cincinnati Chili

4-Way Cincinnati Chili


Yield: 6 Servings
1 vegetable cooking spray
3 1/2 c onion -- divided,Chopped
1 c green bell pepper,Chopped
2 cloves 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-inch
3/4 t salt
1/4 t pepper
29 oz no-salt-added whole tomatoes
1 (2 cans)
1 undrained and,Chopped
4 1/2 c hot spaghetti --,Cooked
1 without salt,Cooked
3/4 c reduced-fat cheddar,Shredded
1 cheese -- (3 ounces)
36 oyster crackers
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, stirring to crumble. Add ground cinnamon and next 7
ingredients; cook 1 minute. Add salt, pepper, and tomatoes; simmer,
uncovered, 20 minutes. Yield: 6 cups (serving size: 3/4 cup
spaghetti, 1 cup chili, 2 tablespoons cheese, 1/4 cup onion, and 6
crackers).

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