1 pound (16 ounces) dried red kidney beans

1 Spanish onion

3 cloves garlic

3 tablespoons peanut oil

1 pound hamburger meat

2 tablespoons chili powder

1 tablespoon oregano

1½ teaspoon ground coriander

1 dash of cinnamon

1 dash of allspice

1 dash of ground cloves

1 dash of cayenne pepper

2 bay leaves

1 (28-ounce) can diced tomatoes

8 cups water

3 cups cooked spaghetti

1 cup grated cheddar

• Soak the beans overnight in cold water to cover, then drain. Chop the onion and mince the garlic.

• Place the beans in a large saucepan with enough water to cover them. Bring to a boil, reduce to a simmer, and cook for 1½ hours. Drain, reserving 1 cup of the cooking liquid, and set aside both.

• Using a soup pot, heat the oil. Add the ground beef and brown it, breaking it up with a wooden spoon as it cooks. With a slotted spoon, remove the meat and set it aside to drain on paper towels, reserving the oil in the pan.

• Add the onion and garlic to the soup pot, and sauté them for 3 minutes. Add the chili powder, oregano, coriander, cinnamon, allspice, cloves, cayenne, and bay leaves. Stir for 5 minutes.

• Add the tomatoes and their liquid and simmer for 2 minutes. Place the beef back in the pot, add the water, and bring to a boil. Reduce to a simmer and cook, uncovered, for 10 minutes. Stir in the beans and some of the reserved cooking liquid. Simmer for 2 minutes.

• Remove the bay leaves. Grate the cheese. Put some of the cooked spaghetti in each bowl, ladle the chili mixture over the spaghetti. Garnish with the grated cheese.