Ingredients
1 lb lean ground beef
2 tsp extra virgin olive oil
1 Tbsp minced garlic
1 onion, chopped
15 oz can diced tomatoes
15 oz can kidney beans, rinsed + drained
1½ Tbsp Worcestershire sauce
1 Tbsp red wine vinegar
1 Tbsp chili powder
½ Tbsp unsweetened cocoa powder
1 tsp cinnamon
⅛ tsp nutmeg
1 tsp cumin
¼ tsp black pepper
¼ tsp cayenne pepper
4 cups cooked whole wheat spaghetti
6 Tbsp reduced-fat, shredded sharp cheddar cheese
6 Tbsp onion (for optional topping), diced
Instructions
- Heat extra virgin olive oil in Dutch Oven over medium high heat.
- Add lean ground beef and cook, making sure to break the beef up with a spoon or spatula.
- Cook about 5-7 minutes, until meat is no longer pink.
- Add onion and garlic, cook and stir for 3-4 minutes, until onion has softened.
- Add tomatoes, Worcestershire sauce, red wine vinegar, chili powder, unsweetened cocoa powder
- cinnamon, nutmeg, cumin, black pepper, and cayenne pepper to beef mixture.
- Bring mixture to a boil.
- Reduce heat and simmer, partially covered, making sure to stir occasionally.
- Simmer for 1 hour.
- Serve over cooked whole wheat spaghetti and top with reduced-fat sharp cheddar cheese and onions (optional).
