Cincinnati Chili

• 3/4 lb lean ground beef
• 1 cup onion, diced
• 1 clove garlic, pressed
• 15 oz can lower-sodium tomato sauce
• 1-1/2 cups water
• 2 teaspoons unsweetened cocoa
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground red pepper, or to taste
• 1-1/2 teaspoons cider vinegar
• 6 oz dry spaghetti, cooked according to package directions (3 cups cooked)
• 15 oz can red kidney beans, heated
• Onion, chopped
• 1/2 cup shredded cheese

Directions:

1. Crumble beef into a 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. Spoon sauce over cooked spaghetti, top with beans, chopped onion, and cheese. Serve with oyster crackers.

(By Jean Kressy, Ashburnham, Mass)