3-Way Chili

• 1 Tbsp. oil
• 1 c. chopped onion
• 1 c. chopped sweet pepper
• 2 cloves garlic, chopped fine
• 1/2 c. water
• 1 lb. lean ground beef
• 1/4 c. chili powder
• 1 tsp. ground cinnamon
• 1/2 tsp. ground allspice
• 28 oz. can tomatoes in puree, chopped
• 4 oz. can mild green chilies, drained and chopped
• 2 Tbsp. red wine vinegar
• 1 1/4 tsp. salt
• 1 tsp. sugar
• 16 oz. spaghetti
• 1 c. shredded Cheddar cheese
• 1/4 c. finely chopped green onion
• oyster crackers

1. Heat oil in Dutch oven. Add onion, green pepper and garlic; cook over medium-low heat until vegetables are tender, 8 minutes. If too dry, add water, 1/4 cup at a time. Add beef, chili powder, cinnamon and allspice. Cook, stirring, until meat is no longer pink, 10 minutes. Add tomatoes, chilies, vinegar, salt and sugar. Cover and simmer 1 hour. Cook spaghetti according to package; drain.

oil, onion, sweet pepper, garlic, water, lean ground beef, chili powder, ground cinnamon, ground allspice, tomatoes, green chilies, red wine vinegar, salt, sugar, spaghetti, cheddar cheese, green onion, oyster crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=83764 (may not work)