Cincinnati Chili

• 1 lb lean ground beef
• 1 small onion, finely chopped
• 1 teaspoon minced garlic
• 1 cup water
• 2 (15 ounce) cans tomato sauce
• 1 tablespoon unsweetened cocoa
• 1 tablespoon Worcestershire sauce
• 1 teaspoon beef bouillon granules
• 1 teaspoon ground cinnamon
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 12 teaspoon salt
• 18 teaspoon ground allspice
• 18 teaspoon ground cloves
• 1 (16 ounce) boxuncooked long spaghetti
• 1 (8 ounce) packageshredded sharp cheddar cheese
• 1 red onion, chopped

1. In a Dutch Oven over medium-high heat, cook ground beef, stirring occasionally, until browned (4 to 5 minutes).
2. Drain off fat.
3. Add onion and garlic; cooking until browned (2 to 3 minutes).
4. Stir in the next 11 ingredients.
5. Continue cooking until mixture comes to a boil (about 4 to 5 minutes).
6. Reduce heat to low, cover and cook 60 minutes; stirring occasionally.
7. Meanwhile, cook spaghetti according to pkg.
8. directions; drain.
9. To serve, divide spaghetti among bowls; spoon chili mixture over the spaghetti.
10. Top each bowl with desired amount of shredded cheddar cheese, and chopped red onion.

lean ground beef, onion, garlic, water, tomato sauce, unsweetened cocoa, worcestershire sauce, beef bouillon granules, ground cinnamon, chili powder, ground cumin, salt, ground allspice, ground cloves, long spaghetti, cheddar cheese, red onion

Taken from www.food.com/recipe/cincinnati-chili-79419 (may not work)