- 1 of 4 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.
- 2 of 4 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.
- 3 of 4 Cook spaghetti according to package directions. Drain.
- 4 of 4 To serve, arrange hot spaghetti on large platter. Spoon chili over spaghetti. Top with cheese and green onion. Serve with crackers.
Servings Per Recipe: 8
Per Serving: 458 kcal cal., 56 g carb., 24 g pro., 817 mg sodium, 53 mg chol., 16 g Fat, total, 6 g sat. fat