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Cincinnati Chili



* Exported from MasterCook *

Cincinnati Chili

Recipe By : Weight Watchers Magazine, Feb 1997
Serving Size : 5 Preparation Time :0:00
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.

Yield: 5 servings (serving size: 1 cup spaghetti, 1 cup chili, 2 tablespoons ch
eese, 2 tablespoons onion, and 4 crackers).

Per serving: 4 P/M; 1 FR/V; 2B.

CAL 498 (30% from fat); PRO 32.4 g; FAT 16.7 g (sat 6.3 g); CARB 56.2 g; FIB 5.
4 g; CHOL 66 mg; IRON 5.7 mg; SOD 619 mg; CALC 210 mg.



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