Cincinnati Chili

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4 c water

6 oz tomato paste

3 cloves garlic, minced

2 tsp ground cinnamon

1 tsp ground cumin

1 scant tsp allspice

2 tsp cocoa powder

1 T salt

1/2 tsp ground black pepper

2 T apple cider vinegar

Up to 1/2 tsp dried pepper flakes, to taste

1 lb ground beef (or 2 1/2 c soaked and drained kidney beans)

Spaghetti for serving (I recommend 1/3-2/3 cups per person)

For Topping:

Shredded cheddar

1 onion, chopped

1 c beans, soaked and cooked (not needed for vegetarian chili)

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