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Cincinnati Four-Way

Yield 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

  • 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

Nutrition 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

How to Make It

  1. 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.

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

Oxmoor House Healthy Eating Collection