*  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      lb            Ground round
   1 1/2  c             Onion -- chopped
   2      cl            Garlic -- minced
   1 3/4  c             Low-salt chicken broth
     1/2  c             Water
   2      tb            Chili powder
   1      ts            Dried oregano
   1      ts            Ground cumin
   1      ts            Worcestershire sauce
   1      ts            Cider vinegar
     3/4  ts            Ground cinnamon
     1/2  ts            Salt
     1/4  ts            Ground allspice
   1                    Bay leaf
  14 1/2  oz            Whole tomatoes -- undrained and
                        - chopped
   5      c             Hot cooked spaghetti
                        -- 10 oz uncooked pasta
     2/3  c             Reduced-fat sharp cheddar cheese -- finely shredded
     2/3  c             Onion -- chopped
  20                    Oyster crackers

Combine first 3 ingredients in a medium saucepan; cook over medium
heat until 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. Reduce heat, and simmer, uncovered,
1 hour, stirring occasionally. Discard bay leaf.

Spoon spaghetti onto plates; top with chili, cheese, onion, and
crackers.

Yield: 5 servings

Serving size: 1 c spaghetti, 1 c chili, 2 tb cheese, 2 tb 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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