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4-Way Cincinnati Chili

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 1/2 cups 218g / 7.7oz Chopped onion - divided

  2. 1 cup 146g / 5.1oz Chopped green bell pepper

  3. 2 Garlic - minced

  4. 1 lb 454g / 16oz Ground round

  5. 2 teaspoons 10ml Ground cinnamon

  6. 2 teaspoons 10ml Paprika

  7. 1 teaspoon 5ml Chili powder

  8. 1 teaspoon 5ml Ground cumin

  9. 1/2 teaspoon 2 1/2ml Ground allspice

  10. 1/2 teaspoon 2 1/2ml Dried whole marjoram

  11. 1/4 teaspoon 1 1/3ml Ground nutmeg

  12. 1 Cinnamon - (3-inch)

  13. 3/4 teaspoon 3.8ml Salt

  14. 1/4 teaspoon 1 1/3ml Pepper

  15. 2 No-salt-added whole tomatoes & liquid

  16. 14 1/2 ounces, chopped

  17. 4 1/2 cups 1066ml Hot cooked spaghetti

  18. oz Low calorie cheddar cheese - 3

  19. 36 Oyster crackers

Instructions Jump to Ingredients ↑

  1. This unusual way to serve chili--over spaghetti--is a solid-gold tradition in the Queen City. 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, stir.

  2. To serve, arrange spaghetti on individual serving plates. Spoon chili over spaghetti; top with cheese and remaining 1-1/2 cups onion. Serve with crackers.

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