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Cincinnati Five-Way Chili

Yield 6 servings.

Ingredients

  • Vegetable cooking spray
  • 1 pound ground round
  • 2 cups chopped onion
  • 1 cup chopped green pepper
  • 2 tablespoons chili powder
  • 1 teaspoon sugar
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1 teaspoon cider vinegar
  • 1 (15-ounce) can no-salt-added kidney beans, drained
  • 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and coarsely chopped
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 1 bay leaf
  • 4 1/2 cups cooked spaghetti (cooked without salt or fat)
  • 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
  • Oyster crackers (optional)

Nutrition Information

  • calories 412
  • caloriesfromfat 18 %
  • fat 8.1 g
  • satfat 3 g
  • monofat 2.7 g
  • polyfat 1 g
  • protein 30.1 g
  • carbohydrate 55.1 g
  • fiber 0.0 g
  • cholesterol 53 mg
  • iron 0.0 mg
  • sodium 347 mg
  • calcium 0.0 mg

How to Make It

  1. Coat a Dutch oven with cooking spray. Add meat, onion, and green pepper; cook over medium heat until meat is browned, stirring until it crumbles. Drain mixture, and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel.

  2. Return meat mixture to Dutch oven. Add chili powder and next 12 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour or until mixture is very thick, stirring often. Remove and discard bay leaf.

  3. To serve, place 3/4 cup spaghetti on each of 6 plates; spoon 3/4 cup chili over each serving. Top chili evenly with cheese. Add oyster crackers, if desired.

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