Cincinnati Chili

1 Tbsp. canola oil
1 medium onion, chopped
3 garlic cloves, chopped
2 jalapeno peppers, seeded and finely chopped
8 oz. lean ground beef
1 Tbsp. ground chili powder or to taste
1 Tbsp. unsweetened cocoa powder
2 tsp. ground cumin
2 tsp. dried oregano
1 can (15 oz.) kidney beans, drained and rinsed
1 cup diced tomatoes (with their liquid)
1 cup salsa
Salt and freshly ground black pepper, to taste
12 oz. spaghetti
3 oz. shredded reduced-fat Cheddar cheese
1/2 cup finely chopped onion (optional, for garnish)
Crumbled soda crackers (optional)

In Dutch oven or deep, medium saucepan liberally coated with cooking spray, heat oil over medium-high heat. Sauté onion, garlic and jalapeno until onion is translucent, about 4 minutes.

Add meat and cook, breaking it up with wooden spoon until it no longer looks red, about 3 minutes. Stir in chili powder, cocoa, cumin and oregano. When seasonings are fragrant, in about 30 seconds, add beans, tomatoes and salsa. Simmer chili until liquid is reduced by half, about 10 minutes. Season to taste with salt and pepper.

Meanwhile, cook spaghetti according to package directions. When tender, drain and divide spaghetti among four wide, shallow soup bowls or dinner plates. Ladle a quarter of chili over each serving. Sprinkle a quarter of cheese over each serving. If desired, pass one bowl containing chopped onion and another with soda crackers, and let people serve themselves.

Nutritional Information:
Makes 6 servings, each containing 451 calories and 9 grams of fat.
Source: American Institute for Cancer Research