4-Way Cincinnati Chili


Ingredients: (6 servings)

vegetable cooking spray

3 cups chopped onion; divided

1 cup chopped green pepper

2 cloves garlic; minced

1 pound ground round

2 teaspoons ground cinnamon

2 teaspoons paprika

1 teaspoon chili powder

1 teaspoon ground cumin

teaspoon ground allspice

teaspoon dried marjoram

teaspoon ground nutmeg

1 (3-inch) stick cinnamon

teaspoon salt

teaspoon pepper

2 14-ounce cans no-salt-added whole tomatoes; undrained and chopped

4 cups hot cooked spaghetti; cooked without fat or salt

cup (3 ounces) Healthy Choice Fat Free Cheddar shreds

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 cinnamon and next 7 ingredients; cook 1 minute. Add salt, pepper and tomatoes; simmer, uncovered 20 minutes.

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