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
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|Serving Size: 1 Serving (330g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 176 (24%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 737
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