Cincinnati Chili 4 2

Main Ingredient: Chicken Noodles and Pastas Cheese Tomatoes
Course: Various Main Dishes
Yield:

Cincinnati Chili 4 2 ingredients

1 lb ground round
1 1⁄2 c Chopped onion
2 garlic cloves, minced
1 3⁄4 c Low-salt chicken broth
1⁄2 c water
2 T Chili powder
1 t Dried oregano
1 t Ground cumin
1 t worchestershire sause
1 t Cider vinegar
3⁄4 t Ground cinnamon
1⁄2 t Salt
1⁄4 t Ground allspice
1 Bay leaf
14 1⁄2 oz whole tomatoes -- undrained and chopped
5 c Hot cooked spaghetti
--about 10ounces uncooked pasta
2⁄3 c reduced-fat sharp cheddar cheese -- finely shredded
--2 2/3 ounces cheese
2⁄3 c Chopped onion
20 Oyster crackers

Cooking Cincinnati Chili 4 2

1. 1. Combine first 3 ingredients in a medium saucepan; cook over medium heat unti l meat is browned, stirring to crumble.
2. Drain well; return meat mixture to pan. Add broth and next 11 ingredients (broth through tomatoes); bring to a boil.
3. R educe heat, and simmer, uncovered, 1 hour, stirring occasionally.
4. Discard bay l eaf. 2. Spoon spaghetti onto plates; top with chili, cheese, onion, and cracker s. tablespoons ch eese, 2 tablespoons onion, and 4 crackers).
5. Per serving: 4 P/M; 1 FR/V; 2B. CAL 498 (30% from fat); PRO 32. 4 g; FAT 16. 7 g (sat 6. 3 g); CARB 56. 2 g; FIB 5. 4 g; CHOL 66 mg; IRON 5. 7 mg; SOD 619 mg; CALC 210 mg.