Ingredients

1 tablespoon vegetable oil
1/2 cup chopped onion
2 pounds ground beef
1/4 cup chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 bay leaf
1/2 (1 ounce) square unsweetened chocolate
2 (10.5-ounce) cans beef broth
1 (15-ounce) can tomato sauce
2 tablespoons cider vinegar
1/4 teaspoon ground cayenne pepper
1/4 cup shredded Cheddar cheese
Cooked spaghetti, drained

Directions

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender. Add beef and cook, breaking up with a wooden spoon, until browned. Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally. (Best if refrigerated overnight.) Remove bay leaf; reheat gently. Serve over hot, drained spaghetti. Top with shredded Cheddar cheese. Serves 8.