1 pound lean ground beef

1 small onion, chopped

1 tablespoon unsweetened cocoa

2 teaspoons chili powder

1/2 teaspoon ground red pepper

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1 can (28 ounces) crushed tomatoes

1 can (6 ounces) tomato paste

1/2 cup water

1 tablespoon sugar

1/2 teaspoon salt

1. In a large saucepan or soup pot, brown the beef with the onion over medium heat for 6 to 8 minutes, or until no pink remains in the meat.

2. Drain off any excess liquid then return saucepan to the stove and add remaining ingredients; mix well.

3. Bring to a boil then reduce the heat to low and simmer for 30 minutes, sitrring occasionally.

TIPS: This type of chili has the mole (pronounced "moe-lay") flavoring that is popular in traditional Mexican cooking. And to make it authentic Cincinnati-style chili, serve it up over spaghetti and sprinkle finely shredded Cheddar cheese over the top.