Cincinnati Chili

Description
In Cincinnati, dueling diner chains, one originally Greek and the other Bulgarian, have made a major industry out of serving a thin, sweet spiced chili that clearly suits the midwestern palate. If you're in a Texas state of mind, the stuff won't impress you much, but served in the traditional Cincinnati five way (spaghetti topped with chili, beans, grated cheese and onions), it is a simple, hearty regional food at its best.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1½ pounds lean ground beef
 * 2 cups chopped onions
 * 2 large garlic cloves, minced
 * 2 tbsp chili powder
 * ¼ tbsp ground cinnamon
 * dash ground cloves
 * 4 cups V-8 vegetable juice
 * 2 cans kidney beans, drained (16 oz each)
 * hot cooked spaghetti

Directions

 * 1) In large Dutch oven over medium heat, cook ground beef, onions and garlic until beef is browned and onions are tender, stirring to separate meat.
 * 2) Spoon off fat.
 * 3) Stir in chili powder, cinnamon and ground cloves; cook 2 minutes.
 * 4) Stir in v8 juice.
 * 5) Heat to boiling.
 * 6) Reduce heat to low.
 * 7) Cover; simmer 30 minutes.
 * 8) Stir in beans.
 * 9) Cover; simmer 15 minute, stirring occasionally.
 * 10) Serve over spaghetti.

Gilding the lily

 * For more flavor, the chili powder can be increased by at least 50 percent.
 * For more fire, spicy V-8 vegetable juice can be substituted for the regular kind.
 * Two tbsp of unsweetenened cocoa powder, added with the chili powder, will cut the sweetness and add depth of flavor. * Without beans, this makes a great chili dog topper.