• 1 lb. ground beef
• 1 medium onion, chopped
• 1 cup chicken stock
• 1 cup water
• 1 cup canned tomatoes
• 3/4 tsp. vinegar
• 1/2 tsp. Worcestershire sauce
• 1-1/2 tsp. chili powder
• 1 tsp. ground cumin
• 3/4 tsp. ground allspice
• 1/2 tsp. cayenne
• 1/2 tsp. ground cinnamon
• 1 clove garlic, crushed
• 1 bay leaf
• 1/2 lb. spaghetti
• 1/2 lb. canned kidney beans, hot
• 3/4 cup shredded cheddar cheese
• 1/2 cup onion, chopped
• 6 ounces oyster crackers

Bring first 4 ingredients to a boil in a heavy nonreactive pot over high heat. Reduce heat to medium low and simmer until beef turns brown. Stir in next 10 ingredients and salt to taste. Cover and simmer 3 hours over low heat. Skim off fat. Cook pasta in a pot of boiling salted water 8-10 minutes or until al dente. Drain. Serve chili ladled over spaghetti. Sprinkle with hot kidney beans, shredded cheese and chopped onions with oyster crackers on the side.

Per serving: calories 845, fat 33.4g, 36% calories from fat, cholesterol 100mg, protein 43.4g, carbohydrates 91.5g, fiber 6.6g, sugar 8.8g, sodium 1118mg, diet points 18.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.7, Fruit: 0.0, Bread: 5.1, Lean meat: 4.0, Fat: 3.7, Sugar: 0.0, Very lean meat protein: 0.6

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