1 tablespoon Oil

1/2 cup Onions -- chopped

2 pounds Ground beef

1/4 cup Chili powder

1 teaspoon Cinnamon

1 teaspoon Cumin

1/4 teaspoon Allspice

1/4 teaspoon Cloves ground

1 Bay leaf

1/2 ounce Chocolate unsweetened

2 cans Beef broth

1 can Tomato sauce

2 tablespoons Cider vinegar

1/4 teaspoon Ground red pepper

Spaghetti -- cooked Chedder cheese -- grated

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes. Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned. Add remaining ingredients, except spaghetti and cheese. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally. Best if you now refrigerate overnight. Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.