Four Way

1 c Chopped green pepper

2 cl Garlic, minced

1 lb Ground round

2 ts Ground cinnamon

2 ts Paprika

1 ts Chili powder

1 ts Ground cumin

1/2 ts Ground allspice

1/2 ts Dried whole marjoram

1/4 ts Ground nutmeg

1 Stick cinnamon

3/4 ts Salt

1/4 ts Pepper

2 cn Whole tomatoes, undrained &

-chopped (14 1/2 oz ea) 4 1/2 c Hot cooked spaghetti

3/4 c Shredded reduced fat cheddar

-cheese 36 Oyster crackers

1. Coat a large Dutch oven with cooking spray; place over medium- high heat

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 20 minutes.

3. To serve, arrange spaghetti on individual serving plates. Spoon chili

1 1/2 cups onions. Serve with crackers. Source: Cooking Light Magazine, October

1993 Typed for you by Linda Fields Cyberealm BBS, Watertown, NY Serving size:

3/4 cup spaghetti,

1 cup chili,

2 Tb cheese,

1/4 c onion,

6 crackers. Calories per serving:

394; fat

8.7 gm; sodium

517 mg.