Cincinnati Chili - cooking recipe

Ingredients

1 1/2 lbs ground chuck
2 cups onions, chopped
2 garlic cloves, minced
2 teaspoons chili powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 dash ground cloves
4 cups tomato juice (I use Campbell's)
2 (15 ounce) cans kidney beans, drained
16 ounces hot cooked, drained and slightly buttered spaghetti
2 cups shredded cheddar cheese

Preparation

Cook the beef, onions and garlic in a large (6 qt.) stockpot over medium-high heat, until the beef is well-browned, stirring frequently to break up the meat. Drain any fat.
Add the chili powder, cinnamon, nutmeg and cloves. Cook and stir for 2-3 minutes.
Add tomato juice and heat to a boil. Reduce heat to low and simmer for 30 minutes.
Stir in beans. Cover and cook for 15 minutes on low, stirring occasionally.
Serve over spaghetti and top with shredded cheddar cheese.