This recipe came from Tracy Milton, a dear friend of mine through high school, college and beyond.—Jenny

Ingredients

• 4 C. water
• 2 (8 oz.) cans tomato sauce
• 2 C. chopped onions
• 2 Tbs. chili powder
• 2 Tbs. vinegar
• 2 tsp. Worcestershire sauce
• 2 tsp. ground cinnamon
• 1 tsp. salt
• 1 tsp. cumin
• 1/2 tsp. ground allspice
• 1/4 tsp. ground cloves
• 1/4 tsp. garlic powder
• 1/2 oz. unsweetened chocolate
• 1 bay leaf
• 1 dried red chili pepper
• 2 lbs. ground beef
• Hot cooked spaghetti
• Chopped onion
• Shredded cheese
• Kidney beans

Directions

1. In a 4-qt. Dutch oven, combine the first 15 ingredients. Bring to a boil. Crumble meat and add slowly to boiling liquid. Return to boiling. Reduce heat and simmer 2-3 hours, uncovered, until thickened as desired. Remove bay leaf and chili pepper. Serve over spaghetti. Top with chopped onion and shredded cheese and/or kidney beans. Makes 5 cups sauce.