Cincinnati Chili Ii

• 3 medium onions, chopped
• 6 cloves garlic, minced
• 3 tablespoons vegetable oil
• 4 lbs lean ground beef
• 1/3 cup chili powder
• 2 tablespoons sweet paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground allspice
• 1 teaspoon dried oregano, crumbled
• 1 teaspoon salt
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground mace
• 1 bay leaf
• 3 cups water
• 1 (16 ounce) can tomato sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons molasses
• 1 ounce unsweetened chocolate, chopped fine
• TOPPINGS
• thin spaghetti, cooked
• kidney bean
• chopped onion
• shredded cheddar cheese
• oyster crackers

1. In a large heavy kettle, cook the onions and garlic in the oil over medium heat until the onions are soft.
2. Add the beef and cook, stirring and breaking up the beef until it is cooked and no longer pink.
3. Add the spices and cook, stirring for about a minute.
4. Add the remaining ingredients (except the toppings) and simmer, uncovered, stirring occasionally and adding more water if necessary to keep the beef barely covered, for 2 hours, or until it is thick.
5. Discard the bay leaf.
6. Ladle over the hot spagetti and pass the toppings seperately.

onions, garlic, vegetable oil, lean ground beef, chili powder, sweet paprika, ground cumin, ground coriander, ground allspice, oregano, salt, cayenne, ground cinnamon, ground cloves, ground mace, bay leaf, water, tomato sauce, red wine vinegar, molasses, chocolate, toppings, thin spaghetti, kidney bean, onion, cheddar cheese, oyster crackers

Taken from www.food.com/recipe/cincinnati-chili-ii-56012 (may not work)