Recipe courtesy of Pam's Midwest Kitchen Korner


4 lbs. ground beef

2 ½ to 3-46 oz. bottles tomato juice

1 large onion, chopped

2 or 3 T. brown sugar

1 t. salt

¾ c. chili powder

2 t. Hot Mexican-Style Chili Powder, optional

1 T. garlic powder

2 t. cinnamon

1 T. paprika

2 T. Hershey’s Special Dark Cocoa

3 16 oz. cans chili beans

Spaghetti, cooked

Cheddar cheese, grated

Green onion, chopped


Brown meat and chopped onion, drain well, set aside.

Pour tomato juice into large pan, bring to a boil.  

Add dry ingredients, one at a time, stirring well after each addition.

Add meat mixture.

Simmer on low heat for at least a half hour, stirring occasionally,  do not boil. 

Place cooked spaghetti in bottom of soup bowl, pour chili on top.  

Cover with grated cheddar cheese and green onion.