4 c. water
2 (8 oz.) cans tomato sauce
2 c. chopped onion
2 tbsp. chili powder
2 tbsp. vinegar
2 tsp. Worcestershire sauce
2 tsp. ground cinnamon
1 tsp. cumin
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1/2 tsp. garlic powder
1/2 oz. unsweetened chocolate
1 bay leaf
1 tsp. salt
2 lbs. lean ground meat
1 dried chili pepper

1. In a 4 quart Dutch oven, combine all ingredients, except ground beef and bring to boil.

2. Crumble meat and add slowly to boiling liquid, return to boiling.

3. Reduce heat and simmer 2 or 3 hours, uncovered, until thickened as desired. Remove bay leaf and chili pepper.

4. Serve over spaghetti. Top with onions, shredded cheese and/or kidney beans. Makes about 5 cups.