2 each lg. onions, diced
2 each garlic cloves, minced
1 tsp. ground cinnamon
1 tsp. ground red pepper
1 each lg. can tomatoes, mashed
1 tbsp. Worcestershire
1 each lg. can Brooks chili beans
1 c. Cheddar cheese, shredded
2 lbs. ground beef
2 tbsp. chili powder
1 tsp. cumin
1/2 tsp. salt
1 each sm. can tomatoes, mashed
1 tbsp. lemon juice
16 oz. pkg. spaghetti
6 each chocolate chips

In a 12 inch skillet over high heat cook ground beef, garlic and onion until all pan juices evaporate and meat is well browned, stirring often. Stir in chili powder, cinnamon, cumin, ground red pepper and salt; cook one minute. Place in large pot and add tomatoes, Worcestershire, lemon juice, beans, chocolate and 1/2 cup water over high heat; heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally. Skim fat if necessary. Layer in bowl the spaghetti, chili mixture and top with cheese and chopped onion.