1 1/2 lb. ground beef
1 med. onion, finely chopped
2 cloves garlic, minced
2 tbsp. chili powder
1 tbsp. unsweetened cocoa
1 tsp. dry mustard
1 tsp. ground cumin
1 tsp. paprika
1 tsp. salt
1/4 tsp. ground red pepper
1/4 tsp. ground black pepper
1/8 tsp. ground allspice
1/8 tsp. cardamom
1/8 tsp. cinnamon
1/8 tsp. cloves
1 (28 oz.) can Italian plum tomatoes
1 c. water
8 oz. vermicelli or thin spaghetti, cooked
1 (15 1/4 oz.) can red kidney beans, heated
1 sm. onion, finely chopped
4 oz. cheddar cheese, finely shredded

Cook ground beef with onion and garlic in Dutch oven over medium high heat until beef loses it pink color. Pour off drippings. Stir in chili powder, cocoa, dry mustard, cumin, paprika, salt, red and black pepper, allspice, cardamom, cinnamon, cloves, tomatoes, and water. Bring to a boil; reduce heat and simmer, uncovered, for 45 minutes. To assemble servings, layer the following ingredients on 6 individual plates: vermicelli, beans, chili mixture, onion, and cheese. Yields 6 servings.