Four Way Cincinnati Chili

      Yield: 6 Servings

  3 1/2 c  chopped onion,divided

      1 c  green pepper,Chopped

      2 cl 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

    3/4 t  salt

    1/4 t  pepper

      2 cn whole tomatoes,undrained &

           -chopped,(14.5 oz ea)

  4 1/2 c  hot spaghetti,Cooked

    3/4 c  reduced fat cheddar,Shredded

           - 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