4-Way Cincinnati Chili

6 Servings

1 vegetable cooking spray
3 1/2 c onion divided, Chopped
1 c green bell pepper, Chopped
2 cloves garlic, Minced
1 lb ground round
2 t cinnamon, Ground
2 t paprika
1 t chili powder
1 t cumin, Ground
1/2 t allspice, Ground
1/2 t whole marjoram, Dried
1/4 t nutmeg, Ground
1 stick cinnamon 3-inch
3/4 t salt
1/4 t pepper
29 oz no-salt-added whole tomatoes
1 (2 cans)
1 undrained and, Chopped
4 1/2 c hot spaghetti, Cooked
1 without salt, Cooked
3/4 c reduced-fat cheddar, Shredded
1 cheese (3 ounces)
36 oyster crackers
Coat a large
Dutch oven with cooking spray; place over medium-high heat until hot.
Add 2 cups onion and next 3 ingredients; cook until meat is browned, stirring to crumble.
Add ground cinnamon and next 7 ingredients; cook 1 minute.
Add salt, pepper, and tomatoes; simmer, uncovered, 20 minutes. 6 cups (serving size: 3/4 cup spaghetti, 1 cup chili, 2 tablespoons cheese, 1/4 cup onion, and 6 crackers).