2 tbsp. salad oil
2 c. diced onions
4 tsp. minced garlic
1 1/2 lbs. ground beef
1 can (14 1/2 or 16 oz.) tomatoes
2 tsp. salt
2 tsp. chili powder
1 tsp. ground red pepper
1/8 tsp. Allspice
Pinch cloves
3 c. tomato juice
1 can (13 3/4 or 14 1/2 oz.) beef broth
1 can (19 oz.) kidney beans, drained
1 c. (3 oz.) broken spaghetti
1 tbsp. cider vinegar
1 c. (4 oz.) shredded cheddar cheese
1/2 c. finely chopped onion

In large pot or Dutch oven heat oil over high heat. Add onions and garlic; cook, stirring, until onions are translucent, about 3 minutes. Add beef and cook, stirring, until browned, about 10 minutes. Drain off excess liquid. Add tomatoes and seasonings. Stir with a large spoon. That's to break up tomatoes. Add tomato juice, beef broth and kidney beans. Bring to a boil over high heat. Add spaghetti. Return to a boil over high heat. Then reduce heat and simmer until spaghetti is cooked, 15 to 20 minutes. Stir in vinegar and cook 1 minute more. Serve with shredded cheese and onion.

Makes about 12 cups, 280 calories per cup, without cheese and onion.