Cincinnati Four-Way

• 1 pound lean ground beef
• 2 cups chopped onion
• 2 garlic cloves, minced
• 2 teaspoons chili powder
• 2 teaspoons unsweetened cocoa
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon black pepper
• 2 (14 1/2-ounce) cans diced tomatoes, undrained
• 3/4 cup brewed coffee
• 3/4 cup water
• 5 cups hot cooked spaghetti (about 10 ounces uncooked pasta), cooked without salt or fat
• 1 (16-ounce) can kidney beans, rinsed and drained
• 1/3 cup diced onion
• 1 cup (4 ounces) shredded reduced-fat Cheddar cheese
• 2/3 cup oyster crackers

1. Cook beef in a Dutch oven over medium heat 5 minutes or until no longer pink, stirring to crumble. Add chopped onion and next 8 ingredients; cook 3 minutes, stirring constantly. Add tomatoes, coffee, and water; bring to a boil. Reduce heat, and simmer 45 minutes.
2. Divide spaghetti evenly among 7 plates; top with chili. Sprinkle each serving evenly with beans, diced onion, cheese, and crackers.

ground beef, onion, garlic, chili powder, unsweetened cocoa, ground cumin, ground cinnamon, salt, ground red pepper, black pepper, tomatoes, coffee, water, pasta, kidney beans, onion, cheddar cheese, oyster crackers

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