Servings: 4

8 oz. thin spaghetti 8 oz. thin spaghetti
1 teaspoon vegetable oil 1 teaspoon vegetable oil
1 pound ground beef (93 percent lean) 1 pound ground beef (93 percent lean)
1 large green bell pepper (1.5 cups chopped) 1 large green bell pepper (1.5 cups chopped)
2 small 8-oz. cans tomato sauce 2 small 8-oz. cans tomato sauce
2 teaspoons bottled minced garlic 2 teaspoons bottled minced garlic
2 teaspoons Worchestershire sauce 2 teaspoons Worchestershire sauce
1 teaspoon chili powder 1 teaspoon chili powder
1/2 teaspoon ground cumin ½ teaspoon ground cumin
1/2 teaspoon ground cinnamon ½ teaspoon ground cinnamon
1/8 teaspoon allspice ⅛ teaspoon allspice
1/8 teaspoon ground cloves ⅛ teaspoon ground cloves
cayenne pepper to taste (optional) cayenne pepper to taste (optional)
salt to taste salt to taste
1 15-oz. can red kidney beans 1 15-oz. can red kidney beans
1/2 to 1 cup shredded cheddar cheese ½ to 1 cup shredded cheddar cheese

Bring 2.5 quarts unsalted water to boil in 4.5 quart Dutch oven or soup pot. When water reaches rapid boil, add spaghetti and cook till tender, 7 to 9 minutes.
Meanwhile, heat oil on high heat and add ground beef to skillet; break apart to cook evenly.
Coarsely chop onion and add to skillet with beef. Stir occasionally.
Rinse, seed and dice bell pepper; add to skillet.
Cook, stirring frequently, until beef is finely crumbled and browned. Reduce heat to medium.
Add tomato sauce, garlic, Wors. sauce, chili powder, cumin, cinnamon, allspice and cloves. Mix well. Reduce heat to simmer, and continue to cook, stirring from time to time, till pasta is done. Season with salt and pepper and cayenne to taste.
Meanwhile, rinse and drain beans and place in microwave bowl. Cover and microwave 1 minute till heated through.
To serve, divide drained spaghetti into 4 bowls. Top with chili, ½ cup kidney beans and shredded cheese.

Optional - reserve a few fresh diced onions to sprinkle on top.  Optional - reserve a few fresh diced onions to sprinkle on top.