Fairly Authentic Cincinnati Chili

• 1 medium onion, chopped
• 1 tablespoon olive oil
• 4 cups water
• 15 ounces tomato sauce
• 12 ounces tomato paste
• 2 lbs ground chuck
• 3 tablespoons chili powder
• 2 tablespoons cider vinegar
• 2 teaspoons ground cumin
• 2 teaspoons Worcestershire sauce
• 1 12 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon ground allspice
• 12 teaspoon crushed red pepper flakes
• 4 bay leaves
• 4 garlic cloves, crushed
• 1 ounce unsweetened chocolate
• 2 lbs spaghetti
• 1 onion, chopped, for garnish
• 14 ounces red kidney beans, rinsed and drained, then nuked a bit prior to serving
• 2 cups cheddar cheese, shredded
• oyster crackers, to taste

1. Saute the onion in the olive oil until translucent.
2. Add the water, tomato sauce and tomato paste and stir.
3. Add the beef WITHOUT BROWNING IT.
4. Break it up and stir.
5. Add the rest of the ingredients up to and including the chocolate.
6. Simmer at least 1 hour, preferably 2 or 3 until spaghetti sauce consistency.
7. Boil spaghetti to al dente.
8. And now the 'ways':.
9. One-way: Chili alone with some oyster crackers.
10. Two-ways: Chili on spaghetti.
11. Three-ways: Chili on spaghetti with cheese on top.
12. Four-ways: Chili on spaghetti with chopped onion, then cheese on top.
13. Five-ways: Chili on spaghetti with onions, kidney beans, then cheese on top.
14. Offer extra chili flakes to the hot-heads.

onion, olive oil, water, tomato sauce, tomato, ground chuck, chili powder, cider vinegar, ground cumin, worcestershire sauce, ground cinnamon, salt, ground allspice, red pepper, bay leaves, garlic, chocolate, onion, red kidney beans, cheddar cheese, oyster crackers

Taken from www.food.com/recipe/fairly-authentic-cincinnati-chili-200710 (may not work)