*  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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