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     Title: 4-Way Cincinnati Chili
Categories: Pasta, Main dishes
     Yield: 6 Servings


            Vegetable cooking spray
   3 1/2 c  Onion -- chopped, divided
       1 c  Green bell pepper -- chopped
       2 cl Garlic -- minced
       1 lb Ground round
       2 ts Ground cinnamon
       2 ts Paprika
       1 ts Chili powder
       1 ts Ground cumin
     1/2 ts Ground allspice
     1/2 ts Dried whole marjoram
     1/4 ts Ground nutmeg
       1    Stick cinnamon -- (3-inch)
     3/4 ts Salt
     1/4 ts Pepper
       2 cn No-salt-added whole tomatoes
            - & liquid (14-1/2 oz),
            - chopped
   4 1/2 c  Spaghetti; hot, cooked
     3/4 c  Low calorie cheddar cheese
      36    Oyster crackers

 This unusual way to serve chili--over spaghetti--is a solid-gold
 tradition in the Queen City. Coat a large Dutch oven with cooking
 spray; place over medium-high heat until hot. Add 2 cups onion and
 next 3 ingredients; cook until meat is browned, stirr To serve,
 arrange spaghetti on individual serving plates. Spoon chili over
 spaghetti; top with cheese and remaining 1-1/2 cups onion. Serve with
 crackers.

 Recipe by Cooking Light, October, 1993, page 62

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