Four-Way Cincinnati Chili

• 2 pounds ground round
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 1 (28-ounce) can diced tomatoes with basil, garlic, and oregano
• 1 1/4 cups water
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon pepper
• 1 (15-ounce) can light red kidney beans, rinsed and drained
• 1 (6-ounce) can no-salt-added tomato paste
• 5 cups hot cooked spaghetti
• 10 tablespoons reduced-fat shredded Cheddar cheese
• 10 tablespoons chopped red onion
• 2 1/2 cups oyster crackers

1. Cook beef, onion, and green bell pepper in a large nonstick skillet over medium-high heat until browned; stir to crumble. Stir in diced tomatoes and next 9 ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes, stirring occasionally.
2. Divide cooked spaghetti among serving bowls. Spoon chili over pasta; top each with 1 tablespoon each of cheese and onion and 1/4 cup crackers.

ground round, onion, green bell pepper, tomatoes, water, chili powder, ground cumin, salt, ground cinnamon, ground allspice, pepper, light red kidney beans, salt, cheddar cheese, red onion, oyster crackers

Taken from www.myrecipes.com/recipe/four-way-cincinnati-chili (may not work)