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INGREDIENTS

• 4 tablespoons extra-virgin olive oil, divided
• 3 cups chopped onions
• 6 garlic cloves, finely chopped
• 3 pounds ground lamb
• 2 tablespoons unsweetened cocoa powder
• 1 1/2 teaspoons ground allspice
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons cayenne pepper
• 1/4 teaspoon ground cloves
• 4 2/3 cups (about) low-salt beef broth, divided
• 1/3 cup tomato paste
• 3 tablespoons apple cider vinegar
• 1 1/2 tablespoons chili powder
• 1 tablespoon dried oregano
• 1 tablespoon (packed) brown sugar
• 1 tablespoon Worcestershire sauce
• 4 tablespoons chopped fresh Italian parsley, divided
• 1 pound spaghetti
• 2 15-ounce cans kidney beans, rinsed, drained coarsely
• Coarsely rated goat's-milk gouda cheese or goat's-milk
• Cheddar cheese
• Chopped onions

2. PREPARATION

   1. 1. Heat 2 tablespoons oil in large deep skillet over medium heat. Add onions; sauté until tender, about 10 minutes. Add garlic; stir 1 minute. Add lamb; cook until browned, breaking into pieces, about 15 minutes. Add cocoa and next 4 ingredients; stir 3 minutes. Stir in 4 cups broth and next 6 ingredients. Bring to boil; reduce heat to medium-low. Simmer uncovered until thickened, stirring often, about 1 hour. Spoon fat from top of chili. Season with salt and pepper. Thin with broth by 1/3 cupfuls. Stir in 2 tablespoons parsley.
      2. Meanwhile, cook spaghetti in pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Toss with beans and 2 tablespoons oil. Season with salt and pepper.
      3. Divide spaghetti among bowls. Top with chili. Garnish with cheese, onions, and parsley.