In large pot, heat oil. Add onions and garlic; saute until transparent.
Add meat; brown. Add remaining ingredients except cheese and onions; mix
well. Bring to boil. Reduce heat and simmer, partially covered, for 45
minutes. To serve, spoon chili on top of cooked, drained spaghetti in
individual bowls and top with cheese and onions. Yields: 5 quarts.