Try this Four Way Cincinnati Chili recipe, or contribute your own.
Suggest a better description1. 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
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Serving Size: 1 Serving (330g) | ||
Recipe Makes: 6 servings | ||
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Calories: 737 | ||
Calories from Fat: 176 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.5g | 26 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 50.8mg | 16 % | |
Sodium 830.3mg | 29 % | |
Potassium 515.2mg | 14 % | |
Total Carbohydrate 107.5g | 32 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 100.2g | ||
Protein 31g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 737
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