In a large pot, heat the oil over medium heat. Reserve about 1/2 c. of the minced onion and set it aside. Add the remaining onion to the pot, cover, and cook until softened, 5 minutes. Add the garlic and cook 1 minute.
Stir in the tomatoes, chili powder, cocoa, sugar, cumin, cinnamon, allspice, salt, pepper and water and bring to a boil. Reduce heat to low, add the beans and simmer for 45 minutes, stirring occasionally.
In a large pot of boiling salted water, cook the spaghetti over medium-high heat, stirring occasionally until al dente, 8 to 10 minutes. Drain well.
To serve, layer spaghetti in the bottom of 4 shallow bowls, spoon the chili over the spaghetti, and top with the reserved 1/2 c. minced onion. Drizzle with the cheezee sauce, and serve at once.
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