Recipe - Quick Cincinnati Chili

12 ounce Spaghetti
2 One fourth teaspoon Salt
2 teaspoon Olive or vegetable oil
1 md Onion; chopped
1 tablespoon Chili powder
One fourth teaspoon Ground cinnamon
15 ounce Canned pink beans; rinsed
and drained
14 ounce Canned minced tomatoes
One half cup Beef broth
1 tablespoon Tomato paste
One half teaspoon Sugar

TOPPINGS
One fourth cup Shredded reducedfat Cheddar
cheese
2 tablespoon Nonfat sour cream
3 Green onions; chopped

1. Prepare spaghetti as label directs, using 2 teaspoons salt in water;
drain and keep warm.

2. Meanwhile, in nonstick 10inch skillet over medium heat, heat olive or
vegetable oil. Add onion and 3 tablespoons water; cook until onion is
tender and golden, about 10 minutes. Add chili powder and cinnamon; cook,
stirring, 1 minute.

3. Stir in pink beans, tomatoes with their juice, beef broth, tomato paste,
sugar, and One fourth teaspoon salt; over high heat, heat to boiling. Reduce heat
to low; simmer, uncovered, 5 minutes.

4. To serve, divide spaghetti evenly among 4 warm dinner plates. Spoon
chili over spaghetti; serve with toppings.

Each serving with toppings: About 490 calories, 21 g protein, 90 g
carbohydrate, 6 g total fat (1 g saturated), 4 mg cholesterol, 885 mg
sodium.

Copyright © 1995 The Hearst Corporation; all rights reserved

Notes: Made with all the usual good things and then great idea
spooned over spaghetti, this dish is wonderful with Coleslaw made with
HoneyLime Vinaigrette. While pasta is cooking, prepare chili and toppings.
Work Time: 15 minutes; Total Time: 30 minutes. Can weights are approximate.

Buster for McRecipe by Pat Hanneman (kitpath) feb98

Recipe by: Homearts Recipe Archive

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 26,
1998