Cincinnati Four-Way

Oxmoor House
7 servings (serving size: about 3/4 cup pasta, about 3/4 cup chili, about 1/4 cup beans, about 2 1/4 teaspoons onion, about 2 1/4 tablespoons cheese, and about 1 1/2 tablespoons crackers)

Ingredients

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1 pound lean ground beef
2 cups chopped onion
2 garlic cloves, minced
2 teaspoons chili powder
2 teaspoons unsweetened cocoa
1 1/2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
2 (14 1/2-ounce) cans diced tomatoes, undrained
3/4 cup brewed coffee
3/4 cup water
5 cups hot cooked spaghetti (about 10 ounces uncooked pasta), cooked without salt or fat
1 (16-ounce) can kidney beans, rinsed and drained
1/3 cup diced onion
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
2/3 cup oyster crackers

Preparation

Cook beef in a Dutch oven over medium heat 5 minutes or until no longer pink, stirring to crumble. Add chopped onion and next 8 ingredients; cook 3 minutes, stirring constantly. Add tomatoes, coffee, and water; bring to a boil. Reduce heat, and simmer 45 minutes.

Divide spaghetti evenly among 7 plates; top with chili. Sprinkle each serving evenly with beans, diced onion, cheese, and crackers.

Created date

March 2010

Nutritional Information

Calories 409
Fat 10 g
Satfat 4.5 g
Protein 27 g
Carbohydrate 51 g
Cholesterol 48 mg
Iron 5.3 mg
Sodium 1162 mg
Caloriesfromfat 22 %
Fiber 5.8 g
Calcium 191 mg