Cincinnati Chili

• 1 lb ground beef
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 8 ounces tomato sauce
• 12 cup beef broth
• 1 tablespoon chili powder
• 1 tablespoon semisweet chocolate piece
• 1 tablespoon vinegar
• 1 tablespoon honey
• 1 12 teaspoons pumpkin pie spice
• 12 teaspoon tsps ground cumin
• 14 teaspoon ground cardamom
• 18 teaspoon ground cloves
• 8 ounces spaghetti, broken into 4 inch lengths
• 15 12 ounces kidney beans
• 8 ounces shredded American cheese

1. Cook beef, 1 cup of the onion and the garlic in a large saucepan till beef is brown and onion is tender.
2. Drain fat.
3. Stir in tomato sauce, beef broth, chili powder, chocolate pieces, vinegar, honey, pumpkin pie spice, cumin, cardamom, and cloves; bring to boiling.
4. Reduce heat, cover nad simmer over low heat 1 hour.
5. Skim off fat.
6. Cook pasta according to pkg.
7. directions; drain.
8. Keep warm.
9. Heat beans in a saucepan; drain and keep warm.
10. To serve, divide pasta among six plates.
11. Make an indentation in the center of each.
12. Top with meat sauce, beans, remaining chopped onions and shredded cheese.

ground beef, onions, garlic, tomato sauce, beef broth, chili powder, chocolate piece, vinegar, honey, pumpkin pie spice, tsps ground cumin, ground cardamom, ground cloves, kidney beans, american cheese

Taken from www.food.com/recipe/cincinnati-chili-309013 (may not work)