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Four Way Cincinnati Chili Recipe

Four Way Cincinnati Chili recipe and other spaghetti squash recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Four Way Cincinnati Chili recipe  PDF


3 1/2 c Chopped onion, divided
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 and amp
chopped (14.5 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
until hot. Add 2 cups onion and the ne t 3 ingredients cook until meat is browned, stirring to crumble. 2. Add ground cinnamon and ne t 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 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.

Four Way Cincinnati Chili recipe and other spaghetti squash recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
726 people have voted
Last Reviewed on 2018-12-18



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