1 (16 oz.) pkg. spaghetti
1 lg. onion, diced
1 1/2 lb. ground beef
1 garlic clove, minced
1 tbsp. chili powder
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. cumin
1 tsp. ground red pepper
1/2 tsp. salt
1/2 oz. Baker's bitter chocolate
1 (15 oz.) can tomato sauce
1 tbsp. Worcestershire
1 tbsp. vinegar
1 (15-19 oz.) can red kidney beans
Shredded cheese

Over high heat in 12 inch skillet brown ground beef, garlic and onion until all pan juices evaporate, stirring often. Add all of the spices and salt; cook 1 minute. Stir in tomato sauce, Worcestershire, vinegar and 1/2 water. Heat to boiling. Reduce heat to low; cover and simmer 1 hour.

Prepare spaghetti and heat kidney beans. Layer spaghetti, chili beans, chopped raw onions and shredded Cheddar cheese for 5 way chili.