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Recipe Summary

prep:
15 mins
cook:
1 hr 20 mins
Servings:
8
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • Cook spaghetti according to package directions. Drain.

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  • To serve, arrange hot spaghetti on large platter. Spoon chili over spaghetti. Top with cheese and green onion. Serve with crackers.

Nutrition Facts

458 calories; total fat 16g; saturated fat 6g; cholesterol 53mg; sodium 817mg; carbohydrates 56g; protein 24g.

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