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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip
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|Serving Size: 1 Serving (332g)|
|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 830.6mg||29 %|
|Potassium 521.9mg||14 %|
|Total Carbohydrate 108g||32 %|
|Dietary Fiber 7.4g||29 %|
|Sugars, other 100.7g|
|Protein 31.1g||44 %|
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Calories per serving: 739
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