Cincinnati Chili

3 pounds ground beef
1-1/2 cups chopped onions
1-1/2 teaspoons minced garlic
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) tomato sauce
2 cups beef broth
1/4 cup chili powder
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
1 square (1 ounce) unsweetened chocolate, coarsely chopped
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
1/8 teaspoon ground cloves
Hot cooked spaghetti

In a Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain.

In a 5-qt. slow cooker, combine the beans, tomato sauce, broth, chili powder, vinegar, Worcestershire sauce, chocolate, cinnamon, cumin, salt, oregano, pepper and cloves.

Stir in beef mixture. Cover and cook on low for 5-1/2 to 6 hours or until heated through. Serve with spaghetti. Makes 10 servings.