Cincinnati Chil

This is a healthier attempt at Skyline Chili's chili. I have been to Cincinnati a few times, and this version is not quite as good. However, this is a good alternative.

I would love people that have had Skyline Chili to try this one and let me know what you think. Which one do you think is better?

To make it healthier, I used zoodles instead of noodles.

Ingredients:
1 lb. raw extra-lean ground beef
2 c. chopped onion
one 15 oz. can red kidney beans, drained and rinsed
one 14.5 oz. can crushed tomatoes
one 14.5 oz. can diced tomatoes (not drained)
one 6 oz. can tomato paste
1 tbsp. unsweetened cocoa powder
2 tbsp. chili powder
2 tbsp. chopped garlic
1 1/2 tsp. Worcestershire sauce
1 teaspoon cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1 dried bay leaf
4 bags House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute
1 1/2 c. shredded fat-free cheddar cheese

Instructions:
1.  Bring a large pot sprayed with nonstick spray to medium-high heat.  Add beef and onion.  Cook, stir, and crumble until beef is fully cooked and onion has softened, 7 to 8 minutes.

2.  Drain excess liquid.  Add all remaining ingredients except noodles and cheese.  Mix in 1/2 cup water and bring to a boil.

3.  Reduce to a simmer, cover, and cook for 20 minutes, or until thickened to your desired consistency.

4.  Meanwhile, use a strainer to rinse and drain noodles well. Thoroughly pat dry. Roughly cut noodles.  Place in a large microwave-safe bowl.

5.  Remove chili from heat, and remove and discard bay leaf.  Mix well.

6.  Microwave noodles for 2.5 minutes, or until hot.  Drain excess liquid, and thoroughly pat dry.  Serve noodles topped with chili and cheese.

makes 6 servings