Instructions: Bring 2 1/2 quarts unsalted water to a boil in a 4 1/2-quart Dutch oven or soup pot. Add spaghetti and cook until tender, 7 to 9 minutes.

Meanwhile, heat oil over high heat just until hot. Using your fingers, crumble ground beef into the skillet. Immediately wash your hands with soap and hot water. Peel and coarsely chop onion, adding it to the skillet as you chop. Stir meat occasionally.

Rinse and seed green pepper and cut it into 1/4-inch dice. Add to skillet. Cook, stirring frequently, until ground beef is finely crumbled and completely browned, about 2 minutes. Reduce heat to medium.

Add tomato sauce, garlic, Worcestershire sauce, chili powder, cumin, cinnamon, allspice and cloves. Stir to mix well. Reduce heat to a simmer and continue to cook, stirring occasionally, until pasta is done. Season with cayenne and salt to taste, if desired.

Meanwhile, rinse and drain the beans and place them in a microwave-safe bowl. Cover with a paper towel and microwave 1 minute on high power or until heated through.

To serve, divide the drained spaghetti among 4 serving bowls. Top each serving with chili, 1/2 cup kidney beans and 1 tablespoon shredded cheese. Serve at once. Serve with sliced cucumbers and deli corn muffins.

This recipe yields 4 servings.

Comments: For five-way chili, sprinkle raw diced onions on top.

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