In a medium pot over medium heat, brown the ground beef, onion and garlic until the meat is no longer pink; drain fat.
Pour in tomato sauce, chili powder, oregano and cinnamon; mix thoroughly. Pour in kidney beans and water; stir well. Salt and pepper to taste. Simmer on low for 30 minutes.
Bring a medium pot of lightly salted water to a boil. Pour in the ziti pasta and cook for 8 to 10 minutes or until al dente; drain.
Serve the chili over the ziti and top with cheddar cheese.
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