Cincinnati Chili
['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 goats-milk gouda cheese or goats-milk", Cheddar cheese', 'Chopped onions']
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.
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.
Divide spaghetti among bowls. Top with chili. Garnish with cheese, onions, and parsley.
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