Cincinnati Five-Way Chili

Recipe from

Oxmoor House

Nutritional 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

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)

Preparation

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.

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.

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.