|
Title: Quick Cincinnati Chili Categories: Chili, Beef, Mcrecipe Yield: 4 Servings 12 oz Spaghetti 2 1/4 ts Salt 2 ts Olive or vegetable oil 1 md Onion; chopped 1 tb Chili powder 1/4 ts Ground cinnamon 15 oz Canned pink beans; rinsed -and drained 14 oz Canned diced tomatoes 1/2 c Beef broth 1 tb Tomato paste 1/2 ts Sugar ----------------------------------TOPPINGS---------------------------------- 1/4 c Shredded reduced-fat Cheddar -cheese 2 tb 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 10-inch 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 1/4 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 Honey-Lime 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 MC-Recipe Digest by KitPATh 1998 |