Recipe By : Weight Watchers Magazine, Feb 1997
Serving Size : 5 Preparation Time :0:00
Categories : Chili Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Ground round
1 1/2 c Onion -- chopped
2 cl Garlic -- minced
1 3/4 c Low-salt chicken broth
1/2 c Water
2 tb Chili powder
1 ts Dried oregano
1 ts Ground cumin
1 ts Worcestershire sauce
1 ts Cider vinegar
3/4 ts Ground cinnamon
1/2 ts Salt
1/4 ts Ground allspice
1 Bay leaf
14 1/2 oz Whole tomatoes -- undrained and
- chopped
5 c Hot cooked spaghetti
-- 10 oz uncooked pasta
2/3 c Reduced-fat sharp cheddar cheese -- finely shredded
2/3 c Onion -- chopped
20 Oyster crackers
Combine first 3 ingredients in a medium saucepan; cook over medium
heat until meat is browned, stirring to crumble. Drain well; return
meat mixture to pan. Add broth and next 11 ingredients (broth through
tomatoes); bring to a boil. Reduce heat, and simmer, uncovered,
1 hour, stirring occasionally. Discard bay leaf.
Spoon spaghetti onto plates; top with chili, cheese, onion, and
crackers.
Yield: 5 servings
Serving size: 1 c spaghetti, 1 c chili, 2 tb cheese, 2 tb onion, and
4 crackers.
Per serving: 4 P/M; 1 FR/V; 2B.
CAL 498 (30% from fat); PRO 32.4 g; FAT 16.7 g (sat 6.3 g);
CARB 56.2 g; FIB 5.4 g; CHOL 66 mg; IRON 5.7 mg; SOD 619 mg;
CALC 210 mg.
