Tex-Mex Chili With A Cincinnati Twist

• 1 pound ground beef
• 1 cup chopped sweet onion
• 1/4 cup chili powder
• 2 tablespoons ground cumin
• 2 teaspoons baking cocoa
• 1-1/2 teaspoons ground cinnamon
• 3/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 can (16 ounces) chili beans, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 medium tomato, chopped
• 1 jalapeno pepper, seeded and chopped
• Hot cooked spaghetti
• Optional toppings: oyster crackers, hot pepper sauce, chopped sweet onion and shredded cheddar cheese

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the chili powder, cumin, cocoa, cinnamon, cayenne and salt.
2. Transfer to a 4- or 5-qt. slow cooker. Stir in the chili beans, kidney beans, diced tomatoes, tomato sauce, tomato and jalapeno.
3. Cover and cook on low for 6-8 hours or until heated through. Serve over spaghetti. Garnish with toppings of your choice.

ground beef, sweet onion, chili powder, ground cumin, baking cocoa, ground cinnamon, cayenne pepper, salt, chili beans, kidney beans, tomatoes, tomato sauce, tomato, pepper, oyster crackers

Taken from www.tasteofhome.com/recipes/tex-mex-chili-with-a-cincinnati-twist/ (may not work)