2 tsp olive oil
2 medium onions, chopped fine
3 cups vegetable stock
1 lb ground beef; cooked, crumbled drain
4 cloves garlic; minced
2 tbsp cider vinegar
1 large bay leaf; crushed
5 whole allspice berries
2 tsp salt
3 tbsp chili powder
1 tsp cocoa
2 cups tomato sauce
1/2 teaspoon cayenne pepper
1 tsp cumin
1 tsp cinnamon
2 cups pinto beans; cooked
3 cups cooked spaghetti
1/2 cup chopped white onions
1 cup cheddar cheese; grated

1. Heat oil in large heavy pot over medium high heat and sauté onions for 10 minutes.

2. Add remaining ingredients except spaghetti, onions and cheese then bring to a boil.

3. Lower heat and simmer for 1 1/2 hours.

Serve chili over spaghetti and with cheese and onions over the top.