Spaghetti Three Way

Ingredients

1 pound ground beef

1 Cup diced onion

1 garlic clove, pressed

2 (15 oz) cans tomato sauce

1 1/2 Cups water

2 teaspoons unsweetened cocoa

2 Tablespoons + 1 teaspoon Chili powder

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1/8 teaspoon ground red pepper, or to taste

1 1/2 teaspoons cider vinegar

1 16oz package of  spaghetti (cook according to directions)

2 (15 oz) cans red kidney beans

2 (8 oz.) cans tomato paste

Garnish

12 oz Package Shredded Monterey/Colby Jack Cheese
1 Medium Onion (diced)
Chili Sauce (Heinz)

Red Pepper flakes if desired

Preparation

1. Crumble beef into a dutch oven. Cook over medium-high heat until no longer pink;  drain oil and return to pan.  Add diced onion, garlic, beans, tomato sauce, water, cocoa, chili powder, salt, allspice, cinnamon, cumin, red pepper and vinegar. Bring to a boil. Reduce heat to simmer. Simmer for 1 hour, stirring frequently. add more water as necessary to make consistency of a meat sauce. After chili has been cooking for a hour add tomato paste and stir well. Place lid on pan and simmer an additional half hour.

To assemble for individual serving. Place a generous helping of spaghetti on large shallow bowl or plate. Add approximately 3/4 Cup Chili, 2 Tablespoons Chili Sauce, Chopped Onions (to taste) and 1/2 Cup Shredded Monterey Jack and Colby Cheese Mix and Red Pepper flakes