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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
1 pound lean ground beef |
2 cups chopped onion |
2 garlic cloves, minced |
2 teaspoons chili powder |
2 teaspoons unsweetened cocoa |
1 1/2 teaspoons ground cumin |
3/4 teaspoon ground cinnamon |
1 teaspoon salt |
1/4 teaspoon ground red pepper |
1/4 teaspoon black pepper |
2 (14 1/2-ounce) cans diced tomatoes, undrained |
3/4 cup brewed coffee |
3/4 cup water |
5 cups hot cooked spaghetti (about 10 ounces uncooked pasta), cooked without salt or fat |
1 (16-ounce) can kidney beans, rinsed and drained |
1/3 cup diced onion |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
2/3 cup oyster crackers |
Directions:
1. Cook beef in a Dutch oven over medium heat 5 minutes or until no longer pink, stirring to crumble. Add chopped onion and next 8 ingredients; cook 3 minutes, stirring constantly. Add tomatoes, coffee, and water; bring to a boil. Reduce heat, and simmer 45 minutes.
2. Divide spaghetti evenly among 7 plates; top with chili. Sprinkle each serving evenly with beans, diced onion, cheese, and crackers.
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