• 1 1/4 lbs. hamburger meat
• 1 med. size onion, chopped
• 2 cloves garlic, diced
• 1 C. barbecue sauce
• 1/2 C. water
• 1/2 oz. unsweetened chocolate, grated
• 1 Tbs. chili powder (preferably from the Mexican aisle of your grocery store)
• 1 tsp. black pepper
• 1/2 tsp. ground cumin
• 1/4 tsp. ground turmeric
• 1/4 tsp. allspice
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. ground cardamom (see note in directions)
• 1/4 tsp. season salt
• V8 juice (use as directed in directions)
• 1 16-oz. can red kidney beans, drained
• 1 lb. cheddar cheese
• 1 8 oz. pkg. angel hair pasta, cooked to package directions

Brown hamburger and drain.  Add onion and garlic. Cook until onions are soft. Add the barbecue sauce and 1/2 C. water and bring the mixture to a boil. Add the grated chocolate. Combine all of the dry spices in a bowl and whisk them together then add this mixture to the hamburger mixture that is boiling. Cover, reduce heat and simmer 30 minutes, stirring occasionally.  Add beans  The chilli will thicken as it cooks. Be sure to stir often so it will not burn to the bottom of your pot. Simmer about 20 minutes and add enough V8 juice to make a brew that will ladle easily. This should be thicker than your typical chili. Turn off the heat and allow chili to rest covered for 30 minutes. Prepare your spaghetti noodles. Serve chili over noodles and top with cheddar cheese.

Note: Cardamom is very expensive. This may be omitted if you can't afford it but when you do use it, it adds great flavor!