Cincinnati Style Beef Chili

• 2 TBSP paprika
• 2 TBSP cocoa powder
• 2 tsp chili powder
• 1 tsp cinnamon
• 1 tsp allspice
• 1 ¼ lb lean ground beef (7% fat or less)
• 1 (15.5 oz) can diced tomatoes
• 1 onion, diced
• 8 cloves garlic, peeled and minced
• ¼ cup apple cider vinegar
• 1 (14.5 oz) can kidney beans, rinsed and drained
• 8 oz whole wheat spaghetti
• ½ cup diced red onion
• 4 TBSP shredded reduced fat cheddar cheese
• 4 TBSP chopped fresh cilantro

1. Stir together all spices in small bowl. Place beef in medium bowl and mix in 3 TBSP of spices. Saute beef in skillet until browned, breaking up with spoon, 6-9 minutes. Transfer to 4 quart slow cooker.
2. Add tomatoes, onion, garlic and vinegar to slow cooker and cook on low 8-10 hours or 4-5 hours on high.
3. About 20 minutes before finished, add beans and remaining spices. Stir to combine.
4. Cook pasta per package directions. Divide pasta in 4 bowls. Divide chili in half and then divide half in 4 servings over pasta. Sprinkle with red onion, cheese and cilantro
5. Reserve other half of chili 4 days in refrigerator or freeze 3 mos.

Weight Watchers Points Plus = 7
Serves 4 plus leftovers