Cincinnati Chili (Gluten Free)

• 3/4 lb ground beef
• 1 cup diced onion
• 1 garlic clove (pressed)
• 1 can tomato sauce (15 oz.)
• 1 1/2 cup water
• 2 tsp unsweetened cocoa
• 1 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp allspice
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cumin
• 1 ground red pepper, to taste
• 1 1/2 tsp cider vinegar
• 6 oz Mueller's Gluten Free spaghetti (3 cups cooked)
• 1 can red kidney beans, heated (15 oz.)
• 1/2 cup shredded cheddar cheese

1. Crumble beef into large, nonstick skillet and cook over medium-high heat.
2. Add diced onion; cook, mixing with a large spoon to break up meat, until beef is browned.
3. Add garlic, tomato sauce, water, cocoa, chili powder, salt, allspice, cinnamon, cumin, red pepper and vinegar.
4. Bring to a simmer, reduce heat and simmer slowly, uncovered, 1 hour.
5. Stir occasionally and add more water as necessary to make consistency of meat sauce.
6. Spoon sauce over cooked spaghetti, top with beans, onion, cheese and oyster crackers (not Gluten Free).

ground beef, onion, garlic, tomato sauce, water, cocoa, chili powder, salt, allspice, ground cinnamon, ground cumin, ground red pepper, vinegar, red kidney beans, cheddar cheese

Taken from cookpad.com/us/recipes/367766-cincinnati-chili-gluten-free (may not work)