Cincinnati Five-Way Chili

• 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)

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.

vegetable cooking spray, ground round, onion, green pepper, chili powder, sugar, paprika, salt, garlic, ground red pepper, ground cinnamon, ground cumin, cider vinegar, salt, salt, salt, bay leaf, salt, cheddar cheese, crackers

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