Cincinnati Chili - cooking recipe

Ingredients

1 lb ground beef
1 1/2 cups chopped onions, divided
2 cloves garlic, minced
8 ounces tomato sauce
1/2 cup beef broth
1 tablespoon chili powder
1 tablespoon semi-sweet chocolate chips
1 tablespoon vinegar
1 tablespoon honey
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
8 ounces spaghetti
1 (15 ounce) can kidney beans
8 ounces American cheese, shredded

Preparation

In a medium sized stock pot, brown ground beef, 1 cup chopped onions, and garlic; drain.
Place meat back into stock pot and add tomato sauce, beef broth, chili powder, chocolate chips, vinegar, honey, pumpkin pie spice, cumin, cardomom and cloves.
Bring to a boil.
Reduce heat, cover and simmer over low heat for one hour, stirring occasionally.
Skim off fat if necessary.
Cook pasta and drain; keep warm.
Heat kidney beans and drain; keep warm.
To serve, layer on a plate as follows: Pasta, chili, beans, chopped onions, and cheese.