Cincinnati Chili

This is one of my comfort foods! Yummo!!

Cincinnati Chili
adapted from Weight Watchers

16 oz very lean ground beef
4 t vegetable oil (1 T. plus 1 t.)
3/4 cup chopped green bell pepper
3/4 cup chopped onion
2 cloves garlic, minced
2 T chili powder
1/4 t freshly ground black pepper
1/8 t ground cinnamon
1/8 t salt
1 1/2 cups coarsely chopped canned tomatoes, with juice
1 cup tomato sauce
1/2 t granulated sugar
6 oz. spaghetti
1 1/2 oz. medium-sharp cheddar cheese, shredded
2 T. minced scallions

In a medium saucepan over medium-high heat, warm the oil until hot but not smoking. Crumble in the ground beef and cook, stirring frequently, until the beef is no longer pink, about 6 minutes.

Stir in the bell pepper, onion, and garlic, and reduce heat to medium. Saute until the vegetables are tender, about 6 minutes. Stir in the chili powder, black pepper, cinnamon, and salt, and cook unti the spices are fragrant, about 30 seconds.

Add the tomatoes, tomato sauce, and sugar, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the chili is thinckened and the flavors are blended, about 30 minutes.

Meanwhile, cook the spaghetti in a large pot of boiling water until al dente, 9 to 11 minutes, or according to package directions. Drain in a colander and transfer to a serving bowl. Spoon the chili over the spaghetti, top with the cheddar cheese and scallions, and serve.

Serving size: 1 1/2 cups

Nutritional values: 401 calories; 27 g. protein; 12 g fat; 47 g carbohydrate; 52 mg cholesterol; 731 mg sodium