1 small (1/2 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
1 pound lean ground beef
1/2 cup water
1 (29-ounce) can tomato sauce
1 tablespoon unsweetened cocoa
1 tablespoon Worcestershire sauce
1 teaspoon instant beef bouillon
1 teaspoon ground cinnamon
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 (16-ounce) package uncooked dried spaghetti
Shredded Cheddar cheese, if desired
Chopped red onion, if desired
Melt butter in 4-quart saucepan over medium-high heat until sizzling. Add onion and garlic; cook 2-3 minutes or until softened. Add ground beef; continue cooking, stirring occasionally, 4 -5 minutes or until browned. Drain off fat, if necessary.
Stir in all remaining ingredients except spaghetti, cheese and red onion. Continue cooking 4-5 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 50-60 minutes or until flavors are blended.
Cook spaghetti according to package directions. Drain.
Divide cooked spaghetti evenly among 5 bowls; spoon chili mixture over spaghetti. Top each serving with cheese and onion, if desired.
To serve in typical “Cincinnati-style”, pass bowls of chopped onion, chopped garlic and hot cooked pinto beans.