2 lb (1 kg) lean ground beef

1 large onion, chopped

2 cloves garlic, chopped

2 tablespoons (30 ml) olive oil

3 tablespoons (45 ml) chili powder

1 teaspoon (5 ml) ground cinnamon

1 teaspoon (5 ml) ground cumin

1/2 teaspoon (2.5 ml) allspice

1/2 teaspoon (2.5 ml) hot pepper flakes (or to taste)

1 pinch ground cloves

2 tablespoons (30 ml) white wine vinegar

1 tablespoon (15 ml) Worcestershire sauce

3 cups (750 ml) water

1 can (398 ml/14 oz) tomato sauce

2 cans (156 ml/5.5 oz each) tomato paste

2 bay leaves

2 cloves

Salt and pepper

In a Dutch oven over medium-high heat, brown the meat, onion and garlic in the oil, breaking up the meat with a wooden spoon. Season with salt. Add the spices and cook for 3 minutes more.

Deglaze with the vinegar and Worcestershire sauce. Add the water, tomato sauce, tomato paste, bay leaves and cloves. Bring to a boil, reduce the heat and simmer gently for about 2 hours, stirring frequently. Remove the bay leaves. Adjust the seasoning.

For an authentic presentation, serve on al dente spaghetti. Garnish with kidney beans, green onions and cheddar.

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