Alex'S Chili Spaghetti

• spaghetti
• 1 Tbs vegetable oil
• 1/2 cup chopped onoin
• 2lbs ground beef
• 1/4 cup chili powder
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• 1 bay leaf
• 1/2 (1oz) square unsweet chocolate
• 2 (10.5oz) cans beef broth
• 1 (15oz) can tomoato sauce
• 2 Tbs cider vinegar
• 1/4tsp ground cayenne pepper
• 1/4 cup shredded cheddar cheese
• tomato paste to taste

1. heat oil in large saucepan over med heat
2. add onion, cook, stirring frequently until tender, about 6 min
3. add beef in batches if necessary and cook, break up with wooden spoon until browned
4. add remaining ingredients except for cheese and spaghetti
5. stir to mix well and bring to boil
6. reduce heat to low, cover and simmer 1 1/2 hours, stirring occasionally (can also transfer to crock pot)
7. best to refrigerate overnight and serve the next day, remove bay leaf and gently reheat over med heat
8. serve over hot drained spaghetti and top with cheese

vegetable oil, onoin, ground beef, chili powder, ground cinnamon, ground cumin, ground allspice, ground cloves, bay leaf, chocolate, beef broth, tomoato sauce, vinegar, ground cayenne pepper, cheddar cheese, tomato paste

Taken from www.epicurious.com/recipes/member/views/alexs-chili-spaghetti-50140751 (may not work)