Speedy Cincy Chili

• 6 ounces uncooked spaghetti
• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 2 teaspoons minced garlic
• 8 ounces ground sirloin
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon unsweetened cocoa
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cinnamon
• 3/4 cup unsalted chicken stock (such as Swanson)
• 1 (14.5-ounce) can unsalted diced tomatoes, undrained
• 1 (15-ounce) can red kidney beans, rinsed and drained
• 2 teaspoons red wine vinegar
• 2 ounces cheddar cheese, shredded (about 1/2 cup)

1. Cook spaghetti according to package directions, omitting salt and fat. Drain.
2. While spaghetti cooks, heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic to pan; cook 2 minutes, stirring frequently. Add beef; cook 4 minutes or until browned, stirring to crumble. Add chili powder and next 5 ingredients (through cinnamon); saute 30 seconds. Add stock and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in beans; cook 1 minute or until thoroughly heated. Stir in vinegar. Arrange about 2/3 cup spaghetti on each of 4 plates; top each serving with 1 cup chili and 2 tablespoons cheese.

spaghetti, olive oil, onion, garlic, ground sirloin, chili powder, ground cumin, unsweetened cocoa, salt, freshly ground black pepper, ground cinnamon, chicken, tomatoes, red kidney beans, red wine vinegar, cheddar cheese

Taken from www.myrecipes.com/recipe/speedy-cincy-chili (may not work)