Cincinnati Chili

• 1 tablespoon Land O Lakes Butter
• 1 small (1/2 cup) onion, chopped
• 1 teaspoon finely chopped fresh garlic
• 1 pound lean ground beef
• 1/2 cup water
• 1 (29-ounce) can tomato sauce
• 1 tablespoon unsweetened cocoa
• 1 tablespoon Worcestershire sauce
• 1 teaspoon instant beef bouillon
• 1 teaspoon ground cinnamon
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1 (16-ounce) package uncooked dried spaghetti
• Shredded Cheddar cheese, if desired
• Chopped red onion, if desired

1. Melt butter in 4-quart saucepan over medium-high heat until sizzling.
2. Add onion and garlic; cook 2-3 minutes or until softened.
3. Add ground beef; continue cooking, stirring occasionally, 4 -5 minutes or until browned.
4. Drain off fat, if necessary.
5. Stir in all remaining ingredients except spaghetti, cheese and red onion.
6. Continue cooking 4-5 minutes or until mixture comes to a boil.
7. Reduce heat to low.
8. Cover; cook 50-60 minutes or until flavors are blended.
9. Cook spaghetti according to package directions.
10. Drain.
11. Divide cooked spaghetti evenly among 5 bowls; spoon chili mixture over spaghetti.
12. Top each serving with cheese and onion, if desired.

butter, onion, fresh garlic, ground beef, water, tomato sauce, unsweetened cocoa, worcestershire sauce, instant beef bouillon, ground cinnamon, chili powder, ground cumin, salt, ground allspice, ground cloves, cheddar cheese, red onion

Taken from www.landolakes.com/recipe/293/cincinnati-chili (may not work)