Categories: Chili, Beans 
      Yield: 6 servings 
  
  3 1/2 c  Chopped onion, divided            1/4 ts Ground nutmeg 
      1 c  Chopped green pepper                1    Stick cinnamon 
      2 cl Garlic, minced                    3/4 ts Salt 
      1 lb Ground round                      1/4 ts Pepper 
      2 ts Ground cinnamon                     2 cn Whole tomatoes, undrained & 
      2 ts Paprika                                  -chopped (14.5 oz ea) 
      1 ts Chili powder                    4 1/2 c  Hot cooked spaghetti 
      1 ts Ground cumin                      3/4 c  Shredded reduced fat cheddar 
    1/2 ts Ground allspice                          -cheese 
    1/2 ts Dried whole marjoram               36    Oyster crackers 
  
  1. Coat a large Dutch oven with cooking spray; place over medium- high heat 
  until hot. Add 2 cups onion and the next 3 ingredients; cook until meat is 
  browned, stirring to crumble. 
   
  2. Add ground cinnamon and next 7 ingredients. Cook 1 minute. Add salt and 
  pepper and tomatoes; simmer, uncovered 20 minutes. 
   
  3. To serve, arrange spaghetti on individual serving plates. Spoon chili 
  over spaghetti, top with cheese and remaining 1 1/2 cups onions. Serve with 
  crackers. 
   
  Source: Cooking Light Magazine, October 1993 Typed for you by Linda Fields 
  Cyberealm BBS, Watertown, NY 
   
  Serving size: 3/4 cup spaghetti, 1 cup chili, 2 Tb cheese, 1/4 c onion, 6 
  crackers. 
   
  Calories per serving: 394; fat 8.7 gm; sodium 517 mg.