Cincinnati Chili 1 posted to rec.food.cooking
http://groups.google.com/groups?q=chili+recipe&start=20&hl=en&lr=&ie=UTF-8&oe=UTF-8&selm=1Kfs6.2438%24rW5.125285%40news1.atl&rnum=23

 8  Servings

2 pounds Beef Ground Round
3 large onions
3 cloves minced garlic
1 14 oz. can tomato sauce
1 cup beef broth
2 tablespoons chili powder
2 tablespoons semisweet chocolate pieces
2 tablespoons vinegar
2 tablespoons honey
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 16 oz. package spaghetti
2 16 oz. cans kidney beans
4 cups shredded American cheese

In (4 1/2 qt) Dutch oven, cook beef, 2 cups of the onion, and garilic till
beef is brown and onion is tender.  Drain fat.  Stir in remaining
ingredients, except last three.  Bring to a boil; reduce heat.  Cover;
simmer over low heat 1 hour.  Skim off fat. Cook spaghetti; drain and keep
warm.  Heat kidney beans; drain and keep warm. To serve, divide speghetti
equally.  Make indention in centers.  Top with meat sauce, beans, remaining
onions and cheese (1 way, 2 way, 3 way, and 4 way, respectfully).