Ingredients :
10 oz. very lean ground beef
4 t vegetable oil (1 T. plus 1 t.)
3/4 c. chopped green bell pepper
3/4 c. chopped onion
2 cloves garlic, minced
2 T. chili powder
1/4 t. freshly ground black pepper
1/8 t. ground cinnamon
1/8 t. salt
1 1/2 c. coarsely chopped canned tomatoes, with juice
1 c. tomato sauce
1/2 t. granulated sugar
6 oz. spaghetti
1 1/2 oz. medium-sharp cheddar cheese, shredded
2 T. minced scallions
Prepration Method :
1. In a medium saucepan over medium-high heat, warm the oil until hot but not smoking. Crumble in the ground beef and cook, stirring frequently, until the beef is no longer pink, about 6 minutes.
2. Stir in the bell pepper, onion, and garlic, and reduce heat to medium. Saute until the vegetables are tender, about 6 minutes. Stir in the chili powder, black pepper, cinnamon, and salt, and cook unti the spices are fragrant, about 30 seconds.
3. Add the tomatoes, tomato sauce, and sugar, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the chili is thinckened and the flavors are blended, about 30 minutes.
4. Meanwhile, cook the spaghetti in a large pot of boiling water until al dente, 9 to 11 minutes, or according to package directions. Drain in a colander and transfer to a serving bowl. Spoon the chili over the spaghetti, top with the cheddar cheese and scallions, and serve.
Serving size: 1 1/2 cups
Nutritional values:
401 calories;
27 g. protein;
12 g fat;
47 g carbohydrate;
52 mg cholesterol;
731 mg sodium
Source : Low Fat Good Cooking
10 oz. very lean ground beef
4 t vegetable oil (1 T. plus 1 t.)
3/4 c. chopped green bell pepper
3/4 c. chopped onion
2 cloves garlic, minced
2 T. chili powder
1/4 t. freshly ground black pepper
1/8 t. ground cinnamon
1/8 t. salt
1 1/2 c. coarsely chopped canned tomatoes, with juice
1 c. tomato sauce
1/2 t. granulated sugar
6 oz. spaghetti
1 1/2 oz. medium-sharp cheddar cheese, shredded
2 T. minced scallions
Prepration Method :
1. In a medium saucepan over medium-high heat, warm the oil until hot but not smoking. Crumble in the ground beef and cook, stirring frequently, until the beef is no longer pink, about 6 minutes.
2. Stir in the bell pepper, onion, and garlic, and reduce heat to medium. Saute until the vegetables are tender, about 6 minutes. Stir in the chili powder, black pepper, cinnamon, and salt, and cook unti the spices are fragrant, about 30 seconds.
3. Add the tomatoes, tomato sauce, and sugar, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the chili is thinckened and the flavors are blended, about 30 minutes.
4. Meanwhile, cook the spaghetti in a large pot of boiling water until al dente, 9 to 11 minutes, or according to package directions. Drain in a colander and transfer to a serving bowl. Spoon the chili over the spaghetti, top with the cheddar cheese and scallions, and serve.
Serving size: 1 1/2 cups
Nutritional values:
401 calories;
27 g. protein;
12 g fat;
47 g carbohydrate;
52 mg cholesterol;
731 mg sodium
Source : Low Fat Good Cooking
