3 tbsp chili powder
1 1/2 tbsp cinnamon; ground
1 tsp salt
1 tsp beef bouillon
1 tsp cumin; ground
1/2 tsp red peppers; crushed
1/2 tsp allspice; ground
1/4 tsp turmeric; ground
1/8 tsp cardamom; ground
4 whole cloves
1 whole bay leaf
1 1/2 cups water
2 lbs ground beef
2 cups onions; chopped
3 cloves garlic; minced
1 oz unsweetened chocolate; chopped
2 tbsp cider vinegar
1/3 cup tomato puree
12 oz kidney beans; drained
spaghetti; cooked
cheddar cheese; grated
oyster crackers

1. In a small bowl combine, chili powder, cinnamon, salt, cumin,crushed red pepper, allspice, tumeric, cardamom, cloves, and bay leaf.

2. In a 6 quart dutch oven, over medium heat, add water, ground beef, onions, garlic, chocolate, spice mixture, bouillon, vinegar and tomato puree. Cover and cook on medium heat for 30 minutes.

3. Add beans and cook uncovered another 30 minutes to allow excess liquid to cook off. Remove bay leaf.

Serve chili over spaghetti with more chopped onions and cheese on top with oyster crackers on the side.