1 tablespoon oil
1 cup chopped onion
1 cup chopped sweet green pepper
2 cloves garlic, finely chopped
1/2 cup water
1 pound lean ground beef
1/4 cup chili powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 can (28 ounces) tomatoes, in puree, coarsely chopped
1 can (4 ounces) mild green chilies, drained and chopped
2 tablespoons red-wine vinegar
1 1/4 teaspoons salt
1 teaspoon sugar
1 package (16 ounces) spaghetti
1 cup shredded Cheddar cheese
1/4 cup finely chopped green onion
Oyster crackers, for garnish
1. 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. 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. Cook spaghetti according to package directions. Drain.
4. To serve, arrange hot spaghetti on large platter. Spoon chili over spaghetti.
Top with cheese and green onion. Serve with crackers.
