Heat the olive oil in a large, heavy pot over medium-high heat. Add the onions and cook, stirring, until translucent, about 5 minutes. Transfer to a plate. Add the ground beef to the pot, sprinkle with 1/2 teaspoon each salt and black pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes. Remove from the heat and return the cooked onions to the pot; stir in the garlic.
Combine the tomato sauce, diced tomatoes, vinegar, chili powder, paprika, cinnamon, cumin, allspice, cloves and cayenne in a bowl; add to the pot along with 1 cup water and stir to combine. Bring to a simmer over medium-low heat and cook until the chili is slightly thickened, about 1 hour, 30 minutes.
Serve the chili over the spaghetti; top with chopped onion, pinto beans and grated cheddar and serve with oyster crackers on the side.
Photograph by Kat Teutsch

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	373.5 Kcal (1564 kJ)
Calories from fat	131.2 Kcal
		% Daily Value*
Total Fat	14.58g	22%
Cholesterol	71.44mg	24%
Sodium	172.35mg	7%
Potassium	933.97mg	20%
Total Carbs	33.69g	11%
Sugars	8.25g	33%
Dietary Fiber	5.97g	24%
Protein	31.01g	62%
Vitamin C	12.9mg	21%
Vitamin A	0.1mg	3%
Iron	4.9mg	27%
Calcium	80.6mg	8%

Amount Per 100 g
Calories	103.6 Kcal (434 kJ)
Calories from fat	36.39 Kcal
		% Daily Value*
Total Fat	4.04g	22%
Cholesterol	19.82mg	24%
Sodium	47.81mg	7%
Potassium	259.07mg	20%
Total Carbs	9.35g	11%
Sugars	2.29g	33%
Dietary Fiber	1.66g	24%
Protein	8.6g	62%
Vitamin C	3.6mg	21%
Iron	1.4mg	27%
Calcium	22.3mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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