Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Ground beef |
| 2 larges | Onions; minced |
| 35 \N | Whole black peppercorns |
| 6 \N | Bay leaved |
| 4 smalls | Red peppers |
| ¼ teaspoon | Crushed red pepper |
| 2 \N | Garlic cloves; whole |
| 6 ounces | Tomato paste |
| 3 cups | Water |
| 4 tablespoons | Chili powder |
| 1 teaspoon | Ground red pepper |
| 2½ tablespoon | Vinegar |
| 1½ teaspoon | Cinnamon |
| 1½ teaspoon | Ground allspice |
| 1 teaspoon | Worchestshire sauce |
| 1 teaspoon | Salt |
| 1 cup | Colby cheese; shredded |
| \N \N | Pasta; cooked; hot |
Brown ground beef in skillet with onions. Drain fat. Place next 4 ingredients in a spice bag. Combine remaining ingredients, except cheese and pasta, in a large pot. Cook over low heat for 3-4 hours.
Don't forget to remove spice bag and whole garlic cloves. Serve over spaghetti or some type of pasta, topped with shredded Colby cheese and additional chopped onions if desired.