Cincinnati Five-Way Chili

• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 1/4 teaspoon cayenne
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon mustard seeds
• 1 tablespoon canola oil
• 2 lbs ground beef
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 1/2 cups tomato sauce
• 1 1/2 cups water
• 1/2 cup commercial barbecue sauce (a sweet, nonsmoky variety)
• 2 tablespoons ketchup
• 1 tablespoon packed brown sugar
• 1 tablespoon red wine vinegar
• 1 (1 ounce) unsweetened chocolate square
• 2 bay leaves
• 1 lb thick spaghetti, cooked
• 2 cups shredded cheddar cheese
• 1 cup finely chopped onion
• 1 (16 ounce) can kidney beans, drained and warmed

1. In a small bowl, combine the first 9 ingredients; set aside.
2. In a large pot, heat the oil over medium-high heat.
3. Add in ground beef; cook until meat is browned, breaking up into small crumbles with a wooden spoon.
4. When the beef is browned, add in onion, garlic, spice mix; stir/saute 1 minute.
5. Add in tomato sauce, water, BBQ sauce, ketchup, brown sugar, vinegar, chocolate, and bay leaves.
6. Bring mixture to a simmer, stirring occasionally.
7. Simmer, uncovered, for 1 hour (it should look more like a thick sauce than the chili most people are used to).
8. Remove bay leaves.
9. To serve five-way: distribute spaghetti among 8 bowls; spoon chili over spaghetti.
10. Top chili with cheddar cheese, onion, and kidney beans.

chili powder, ground cumin, ground cinnamon, ground coriander, sweet paprika, cayenne, ground cloves, nutmeg, mustard seeds, canola oil, ground beef, onion, garlic, tomato sauce, water, barbecue sauce, ketchup, brown sugar, red wine vinegar, chocolate square, bay leaves, thick spaghetti, cheddar cheese, onion, kidney beans

Taken from www.food.com/recipe/cincinnati-five-way-chili-149155 (may not work)