Cincinnati Chili - cooking recipe

Ingredients

2 large diced onions
1 1/2 lb. ground beef
minced garlic clove or garlic powder
1 Tbsp. chili powder
1 tsp. allspice
1 tsp. cinnamon
1 tsp. cumin
1/2 tsp. salt
1 (15 oz.) can tomato sauce
1 (15 oz.) can stewed tomatoes
1 Tbsp. vinegar
1 Tbsp. Worcestershire sauce
2 cans red kidney beans
1 (16 oz.) pkg. spaghetti
1/4 lb. (1 c.) shredded Cheddar cheese

Preparation

Reserve 1/2 of the diced onions to serve later with chili, if desired.
Brown beef with garlic and remaining onions.
Stir in chili powder, allspice, cinnamon, cumin and salt; cook 1 minute. Stir in tomato sauce, stewed tomatoes, Worcestershire sauce, vinegar and 3/4 cup water over high heat.
Heat to boiling. Reduce heat to low; cover and simmer for 1 hour, stirring occasionally.
Add drained kidney beans in last half hour.
About 25 minutes before chili is to be served, prepare spaghetti according to package directions.
Serve chili over spaghetti with grated cheese on top.