Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
-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 next 3 ingredients;
cook until meat is browned, stirring to crumble.

2. Add ground cinnamon and next 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.

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