Cincinnati Chili

Cincinnati Chili

Recipe By : Weight Watchers Magazine, Feb 1997

5 Preparation Time :

Categories : Chili Beef

Amount Measure Ingredient -- Preparation Method -- -- --

1 pound ground round

1 1/2 cups chopped onion

2 garlic cloves -- minced

1 3/4 cups low-salt chicken broth

1/2 cup water

2 tablespoons chili powder

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon Worcestershire sauce

1 teaspoon cider vinegar

3/4 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground allspice

1 bay leaf

14 1/2 ounces whole tomatoes -- undrained and -- chopped 5 cups hot cooked spaghetti

--about 10ounces uncooked pasta

2/3 cup reduced-fat sharp cheddar cheese -- finely shredded

--2 2/3 ounces cheese

2/3 cup chopped onion

20 oyster crackers

1. Combine first 3 ingredients in a medium saucepan; cook over medium heat unti

l meat is browned, stirring to crumble. Drain well; return meat mixture to pan.

Add broth and next 11 ingredients (broth through tomatoes); bring to a boil. R

educe heat, and simmer, uncovered, 1 hour, stirring occasionally. Discard bay l

eaf. 2. Spoon spaghetti onto plates; top with chili, cheese, onion, and cracker

s.

5 servings 1 cup spaghetti,

1 cup chili,

2 tablespoons ch

2 tablespoons onion, and 4 crackers

4 P/M;

1 FR/V;

498 (30% from fat); PRO

32.4 g; FAT

16.7 g (sat 6 1/3 g); CARB

56 1/5 g; FIB

4 g; CHOL

66 mg; IRON

5.7 mg; SOD

619 mg; CALC

210 mg. - - - - - - - - - - - - - - - - - -