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1
Bring 2 1/2 quarts of unsalted water to a boil in a soup pot.
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2
When the water reaches a rapid boil, add the spaghetti and cook until tender 7 to 9 minutes.
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3
Meanwhile heat the oil on high heat just until hot.
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4
Using your fingers crumble the ground beef into the skillet.
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5
Immediately wash your hands with soap and hot water.
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6
Peel and coarsely chop the onion, adding it to the skillet as you chop.
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7
Stir the meat occasionally.
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8
Rinse and seed the pepper and cut ii into 1/4 inch dice.
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9
Cook, stirring frequently until the ground beef is finely crumbled and completely browned, about 2 minutes Reduce the heat to medium.
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10
Add the tomato sauce, garlic, Worcestershire sauce, chili powder, cumin, cinnamon, allspice and cloves.
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11
Stir to mix well.
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12
Reduce the heat to simmer, and continue to cook, stirring from time to time, until the pasta is done.
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13
Season with cayenne pepper and slat, to taste if desired.
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14
Meanwhile, rinse and drain the beans, and place in a microwaveable safe bowl.
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15
Cover with a paper towel and microwave 1 minutes at high or until heated through.
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16
To serve, divide the spaghetti among 4 serving bowls.
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17
Top each serving with chili, 1/2 cup kidney beans and 1 tablespoon shredded cheese.
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18
Serve at once.
