Cincinnati Chili, from Betsy

Cincinnati Chili

1 tbsp. olive oil
1 small onion, chopped
2 cloves garlic, pressed
1 14.5-oz. can diced tomatoes, undrained
1 16-oz. can tomato sauce
1 6-oz. can tomato paste
1 cup water
2 cans red kidney beans, rinsed and drained
1 tbsp. chili powder
1 tsp. sugar
1/4 tsp. cinnamon
1 lb. spaghetti
shredded Cheddar cheese for topping

In a large pot, heat olive oil over medium-high heat and saute the onion until golden. Add garlic and saute a minute longer.

Stir in Tomatoes with juice, tomato sauce, tomato paste, water, kidney beans, chili powder, sugar, and cinnamon. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.

Meanwhile, cook pasta according to package directions. Drain and set aside, keeping warm.

Serve chili over spaghetti; sprinkle with Cheddar cheese.

(adapted from Saving Dinner, by Leanne Ely. The original recipe also calls for diced green bell pepper, which I omit.)