Four Way Cincinnati Chili

3 1/2 cups chopped onion, divided
1 cup chopped green pepper
2 cloves garlic, minced
1 lb ground round
2 tsp ground cinnamon
2 tsp paprika
1 tsp chili powder
1 tsp ground cumin
1/2 tsp ground allspice
1/2 tsp dried whole marjoram
1/4 tsp ground nutmeg
1 stick cinnamon
3/4 tsp salt
1/4 tsp pepper
2 cans (14.5 oz each) whole tomatoes, undrained and chopped
4 1/2 cups hot cooked spaghetti
3/4 cup shredded reduced fat cheddar cheese
36 oyster crackers

Coat a large Dutch oven with cooking spray; place over medium- high heat until hot. Add 2 cups onion and the next 3 ingredients; cook until meat is browned, stirring to crumble.

Add ground cinnamon and next 7 ingredients. Cook 1 minute. Add salt and pepper and tomatoes; simmer, uncovered 20 minutes.

To serve, arrange spaghetti on individual serving plates. Spoon chili over spaghetti, top with cheese and remaining 1 1/2 cups onions. Serve with crackers.

Yield: 6 servings
Serving size: 3/4 cup spaghetti, 1 cup chili, 2 Tbsp cheese, 1/4 cup onion, 6 crackers
Source: Cooking Light Magazine, October 1993