Cincinnati Chili-Style Spaghetti

1.5 pounds ground beef

1 teaspoon ground cinnamon

1.5 teaspoon ground cumin

2 tablespoons chili powder

a few drops tobasco sauce

.5 teaspoon ground allspice

1 teaspoon salt

Saute the above together until the meat is no longer pink. If you have extremely lean meat, you might need a slosh of olive oil to keep it from sticking. Then add:

1 small onion, finely chopped

2-3 cloves garlic, minced or grated

1 can tomato paste

1 can tomato sauce (I used a home-canned pint jar of roasted tomato sauce)

1 cup water

1 tablespoon vinegar

1 teaspoon Worcestershire sauce

2-3 bay leaves

2 tablespoons cocoa powder

If you like a bit more heat, add a bit more chili powder or tobasco. Once this is simmering, start heating the water for pasta. The timing came out very well this way.

Makes about 4-6 servings

To serve: ladle over cooked spaghetti or linguine.

Cincinnati 3-Way: Sprinkle grated cheddar cheese over the top

Cincinnati 4-Way: A couple tablespoons of raw chopped onions, then the cheddar

Cincinnati 5-Way: Kidney beans, raw chopped onions, then cheddar