2005-10-11

4 cups water
2-8 oz. Cans tomato sauce
1-6 oz. Can tomato paste
2 cups chopped onion
1 cup chopped celery
2 Tbsp. Chili powder
2 tbsp. Lemon juice
1 tbsp. Sugar
2 bay leaves
4 garlic cloves, minced
2 tsp. Ground cinnamon
1 tsp. Salt
1 tsp. Black pepper
1 tsp. Cumin
1/2 tsp. Allspice
1/4 tsp. Ground cloves
2 lbs. Ground beef
1 lb. Spaghetti, broken in half and cooked

Toppings:
2 cups each�kidney beans, chopped onion, grated cheddar cheese, oyster crackers

Saut� heat in large skillet until browned. Drain grease.

In deep kettle combine all ingredients except spaghetti. Bring to boil. Reduce heat and simmer 1-2 hours, uncovered, until chili is as thick as you like.

Discard bay leaves before serving.

Serve in large flat soup bowls, ladled over spaghetti. Top with toppings as desired.

Makes 8 generous servings.