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4-Way Cincinnati Chili Recipe - Cooking Index

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4-Way Cincinnati Chili

Type: Pasta
Serves: 6 people

Recipe Ingredients

3 1/2 cups 218g / 7.7ozChopped onion - divided
1 cup 146g / 5.1ozChopped green bell pepper
2   Garlic - minced
1 lb 454g / 16ozGround round
2 teaspoons 10mlGround cinnamon
2 teaspoons 10mlPaprika
1 teaspoon 5mlChili powder
1 teaspoon 5mlGround cumin
1/2 teaspoon 2.5mlGround allspice
1/2 teaspoon 2.5mlDried whole marjoram
1/4 teaspoon 1.3mlGround nutmeg
1   Cinnamon - (3-inch)
3/4 teaspoon 3.8mlSalt
1/4 teaspoon 1.3mlPepper
2   No-salt-added whole tomatoes & liquid 14 1/2 ounces, chopped
4 1/2 cups 1066mlHot cooked spaghetti
3/4 cup 109g / 3.8ozLow calorie cheddar cheese - 3 ounces
36   Oyster crackers

Recipe Instructions

This unusual way to serve chili--over spaghetti--is a solid-gold tradition in the Queen City. 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, stir.

To serve, arrange spaghetti on individual serving plates. Spoon chili over spaghetti; top with cheese and remaining 1-1/2 cups onion. Serve with crackers.

Source:
Cooking Light YEAR: 1993 ISSUE: Oct PAGE: 62

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