Cincinnati Five-Way Chili

Ingredients

• 1  bay leaf 
• 14.5 ounce canned tomatoes whole undrained coarsely chopped canned
• 2 tablespoons chili powder 
• 1 teaspoon cider vinegar 
• 4.5 cups pasta like spaghetti cooked ( without salt or fat)
• 0.5 teaspoon garlic powder 
• 1 cup bell pepper green chopped
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 1 pound ground round 
• 15 ounce no-salt-added kidney beans drained canned
• 2 ounces cheddar cheese shredded reduced-fat
• 2 cups onion chopped
• 1 teaspoon paprika 
• 0.5 teaspoon salt 
• 1 teaspoon sugar 
• 8 ounce no-salt-added tomato sauce canned

Equipment

• paper towels
• dutch oven

Directions

1. Coat a Dutch oven with cooking spray.
2. Add meat, onion, and green pepper; cook over medium heat until meat is browned, stirring until it crumbles.
3. Drain mixture, and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel.
4. Return meat mixture to Dutch oven.
5. 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.
6. Remove and discard bay leaf.
7. 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.
8. Add oyster crackers, if desired.