1 lb. ground beef
1 med. onion, chopped
1 clove garlic, minced
1 (15 oz.) can or 2 (8 oz.) cans tomato sauce
1 c. water
1/2 oz. unsweetened chocolate
1 tbsp. red wine vinegar
1 tbsp. chili powder
1 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. salt (optional)
1 (15 oz.) can Van Camp's dark or light red kidney beans or red beans, drained
Hot cooked spaghetti
Shredded Cheddar cheese
Chopped onions

In large saucepan, brown ground beef with onion and garlic; drain. Add tomato sauce, water, chocolate, vinegar and seasonings. Bring to boil; reduce heat. Cover; simmer 45 minutes, stirring occasionally. Add beans; continue simmering 10-15 minutes. Serve chili over spaghetti; top with cheese and onions. Note: Recipe can be easily doubled using 4 quart Dutch oven. Makes 5 (1 cup) servings.