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Cincinnati Five-Way Chili

Categories: Comfort Foods, Pasta Dishes
Type: Main Dishes

In Cincinnati, Ohio, they make their chili with cocoa and cinnamon, add spaghetti, and serve it over oyster crackers.

Serves: Serves: 6


  • 8 ounces ground 90% lean turkey or beef
  • 1 1/2 cups chopped onion
  • 1/2 teaspoon dried minced garlic
  • 1 cup (one 8-ounce can) Hunt's Tomato Sauce
  • 1 3/4 cups (one 14 1/2-ounce can) Swanson Beef Broth
  • 3/4 cup water
  • 1 tablespoon cider vinegar
  • 1 tablespoon chili seasoning
  • 1/2 teaspoon unsweetened cocoa
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon black pepper
  • 3 cups hot cooked spaghetti, rinsed and drained
  • 6 ounces (one 8-ounce can) red kidney beans, rinsed and drained
  • 3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
  • 6 tablespoons oyster crackers

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  1. In a large saucepan sprayed with butter-flavored cooking spray, brown meat and 3/4 cup onion. Stir in garlic, tomato sauce, beef broth, water, and vinegar.
  2. Add chili seasoning, cocoa, cinnamon, and black pepper. Mix well to combine. Bring mixture to a boil.
  3. Lower heat, cover, and simmer for 15 minutes.
  4. For each serving, place 1/2 cup spaghetti on a plate, ladle scant 1 cup chili over spaghetti, and sprinkle 2 tablespoons kidney beans, 2 tablespoons Cheddar cheese, 2 tablespoons onion, and 1 tablespoon oyster crackers over top.
  • 2 1/2 cups broken uncooked spaghetti usually cooks to about 3 cups.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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