This Cincinnati favorite is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Cincinnati Beef Chili

1 1/2 pounds ground beef chuck (80% lean)
3 cups chopped onion - divided use
2 cloves garlic, minced
2 tablespoons chili powder
2 tablespoons sweet paprika
1 1/2 teaspoons ground cumin
1 /2 teaspoon ground allspice
1/2 teaspoon ground coriander
1-1/2 teaspoons ground cinnamon
1/4 to 1/2 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1 1/2 teaspoons kosher salt
1 (8 ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
2 tablespoons chopped unsweetened chocolate
1 tablespoon cider or red wine vinegar
2 tablespoons Worcestershire sauce
Freshly ground black pepper (optional)
3 cups hot, cooked spaghetti
1 (15.5-ounce) can kidney beans, drained and rinsed
1 to 1 1/2 cups grated cheddar cheese

Oyster crackers, for serving

1. Brown beef, 2 cups onion and the garlic in preheated large Dutch oven or heavy pot over medium heat, 8 to 10 minutes, breaking into crumbles and stirring occasionally. Drain fat from pan. Add the chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne and cloves. Cook, stirring, to blend flavors, 1 to 2 minutes. Add 1 1/2 teaspoons salt.
2. Add the tomato sauce, diced tomatoes, bay leaf, and 1 1/2 cups water; simmer the mixture, uncovered, stirring occasionally, until slightly thicker, about 8 minutes. Add the chocolate, vinegar, and Worcestershire and cook until the mixture is thickened, but still soupy, about 15 more minutes.
3. Discard the bay leaf and season the chili with freshly ground pepper, if desired.
4. Divide the spaghetti among bowls and top with the chili, beans, remaining onion and cheddar.
5. Serve with the oyster crackers.

Makes 6 servings.

Note: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F (70°C). Color is not an indicator of ground beef doneness.

Recipe inspired by Food Network Magazine.

Nutritional Information Per Serving (1/6 of recipe): 522 calories; 24 g fat (11 g saturated fat; 9 g monounsaturated fat); 95 mg cholesterol; 1118 mg sodium; 41 g carbohydrate; 7.3 g fiber; 37 g protein; 6.9 mg niacin; 0.5 mg vitamin B6; 2.6 mcg vitamin B12; 4.8 mg iron; 41.0 mcg selenium; 7.1 mg zinc.

Recipe provided courtesy of Beef It's Whats For Dinner.