4-Way Cincinnati Chili Recipe
4-Way Cincinnati Chili Recipe
Ingredients:
Cooking spray (vegetable)
3-1/2 cups of onion; chopped then divided
1 cup of bell pepper (green); chopped
2 pieces of garlic cloves; minced
2 cups of ground round
2 teaspoons of cinnamon (ground)
2 teaspoons of paprika
1 teaspoon of chili powder
1 teaspoon of cumin (ground)
1/2 teaspoon of allspice (ground)
1/2 teaspoon of marjoram (whole, dried)
1/4 teaspoon of nutmeg (ground)
1 piece of cinnamon stick (3 inch long)
1/4 teaspoon of pepper (black)
3/4 teaspoon of salt
14-1/2 ounces of whole tomatoes and liquid (canned, no-salt-added); chopped
4-1/2 cups of spaghetti (cooked, hot)
3/4 cup of cheese (Cheddar, low calorie); shredded
6 Tablespoons of oyster crackers
Instructions:
Spray the (Dutch) oven, using the vegetable spray and place above moderately high heat till heated through. Add (2 cups) onion, bell pepper, garlic, and ground round meat; cook till the meat has browned while stirring constantly to crumble the meat. Add ground cinnamon, paprika, chili powder, cumin, allspice, marjoram, nutmeg, and cinnamon stick; cook for a minute.
Add tomatoes, salt, and pepper; simmer for twenty mins, uncovered. On a serving platter, arrange the spaghetti and spoon the chili sauce above the pasta. Spread the rest of the onions and the shredded cheese, and serve along with oyster crackers.
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