2 lbs. ground round
2 c. chopped onion
1 c. chopped green bell pep
1 can diced tomatoes with basil, garlic &oregano
1 1/4 c. H2O
2 tbs. chili powder
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. pepper
1 can light red kidney beans, rinsed & drained
1 (6oz.) can no salt added tomato paste
5 c. hot cooked spaghetti
handful shredded cheddar cheese
handful diced red onion
1. Cook beef, onion and green bell pep over med - high heat until browned, stir to crumble. Stir in diced tomatoes and next 9 ingredients. Bring to a boil, cover and reduce heat, simmer for 30 minutes.
2. Divide cooked spaghetti among serving bowls. Spoon chili over pasta; top with cheese and red onion.
Verdict: Family thought it was a little weird at first to have chili over spaghetti but they ended up liking it. The chili portion would be delicious over a baked potato. I will be making this again.