1. Set aside 1 cup of the chopped onions. Add remaining onions, ground chuck, and garlic to a large stockpot set over medium heat. Saute mixture until beef has browned and onion has softened, stirring frequently, about 5 minutes. Drain any excess fat from pot.
2. Add chili powder, salt, pepper, cumin, coriander, cinnamon, allspice, cayenne,cloves, and chocolate to pot and cook over medium heat, stirring until chocolate has melted, about 1 minute.
3. Add beef broth, tomato sauce, grilling or barbecue sauce, and vinegar to pot andbring mixture to a boil. Cover, reduce heat, and simmer, stirring occasionally, for 1 1/2 hours, or until chili has thickened (add more broth during simmering process if chili becomes too dry).
4. Remove chili from heat and allow it to rest for 30 minutes so flavors will blend. Chili may be refrigerated overnight at this point and reheated prior to serving.
5. While chili rests, cook spaghetti. In a large pot, bring 1 gallon water to a boil over high heat. Stir in 4 tsp. salt, then add spaghetti and cook until just tender, 10 to 12 minutes. Drain spaghetti and toss it with butter, if desired, until butter has melted.
6. Pour kidney beans into a colander and rinse with hot water to warm them. Place in a medium bowl.
7. Divide warm spaghetti among eight serving plates. Ladle hot chili over spaghetti. Top each bowl with 1/4 to 1/2 cup kidney beans, 2 Tbsp. of the reserved chopped onion, and 1/4 cup grated Cheddar cheese. Serve immediately with oyster crackers on the side.
Source: Hannaford fresh Magazine, January - February 2009
Note: The meat component of this chili may be frozen, but the other parts kidney beans, onions, grated cheese) should be prepared fresh.