Cincinnati Chili

• 2 Tablespoons Extra Virgin Olive Oil
• 1- 1/4 teaspoon Granulated Garlic
• 2 whole Medium Onions, Finely Chopped, Divided (1 Optional)
• 1- 1/2 pound Ground Beef
• 2 Tablespoons Chili Powder
• 1- 1/2 teaspoon Ground Cinnamon
• 1/2 teaspoons Ground Allspice
• 1/2 teaspoons Ground Clove
• 1/2 teaspoons Ground Cumin
• 1 teaspoon Dried Oregano
• 1/2 teaspoons Ground Nutmeg
• 1/2 teaspoons Celery Seeds
• 1 whole Bay Leaf
• 2 cups Tomato Sauce
• 1 Tablespoon Unsweetened Cocoa Powder
• 1 cup Water
• Kosher Or Sea Salt, To Taste
• Freshly Ground Black Pepper, To Taste
• 1 pound Uncooked Spaghetti, Optional
• 4 cups Finely Grated Sharp Cheddar Chese (optional)
• 1 can (15 Oz. Size) Red Kidney Beans, Rinsed Under Hot Water And Drained (optional)

1. Preparation 1.
2. In a large (12-inch) saute pan over medium-high heat bring oil to the ripple stage.
3. Add garlic and half of the onions and cook, stirring occasionally, until lightly browned, 56 minutes.
4. 2.
5. Add beef and cook, stirring, until it begins to brown.
6. Add the chili powder, cinnamon, allspice, cloves, cumin, oregano, nutmeg, celery seed, bay leaf, and salt and pepper and cook, stirring occasionally, until well browned, 68 minutes.
7. Tilt skillet and spoon out and discard any accumulated fat.
8. 3.
9. Add tomato sauce, cocoa powder, and water; bring the mixture to a boil.
10. Reduce heat to medium-low and cook, partially covered, until somewhat thick*, about 25 minutes.
11. 4.
12. For a two-way chili, bring a large pot of salted water to a boil over medium-high heat.
13. Add spaghetti and cook, stirring occasionally, until al dente, 6-8 minutes; drain.
14. 5.
15. Meanwhile, for a four way, heat beans in a small pot and cook over medium heat, covered, stirring occasionally, until hot throughout.
16. 6.
17. Divide spaghetti between 4 large bowls.
18. For a two-way, top each bowl of spaghetti with 1/4 of the chili; for a three-way, top with cheese; for a four-way top each bowl with some of the remaining onions; and for a five-way top with beans.
19. Serve hot, with oyster crackers on the side.
20. * Additional water can be added if chili is too tight

olive oil, garlic, onions, ground beef, chili powder, ground cinnamon, ground allspice, ground clove, ground cumin, oregano, ground nutmeg, celery seeds, bay leaf, tomato sauce, cocoa, water, kosher, freshly ground black pepper, cheddar chese, kidney beans

Taken from tastykitchen.com/recipes/main-courses/cincinnati-chili-4/ (may not work)