Cincinnati Chili

Preparation
1. In a large (12-inch) sauté pan over medium-high heat bring oil to the ripple stage. Add garlic and half of the onions and cook, stirring occasionally, until lightly browned, 5–6 minutes.

2. Add beef and cook, stirring, until it begins to brown. 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, 6–8 minutes. Tilt skillet and spoon out and discard any accumulated fat.

3. Add tomato sauce, cocoa powder, and water; bring the mixture to a boil. Reduce heat to medium-low and cook, partially covered, until somewhat thick*, about 25 minutes.

4. For a two-way chili, bring a large pot of salted water to a boil over medium-high heat. Add spaghetti and cook, stirring occasionally, until al dente, 6-8 minutes; drain.

5. Meanwhile, for a four way, heat beans in a small pot and cook over medium heat, covered, stirring occasionally, until hot throughout.

6. Divide spaghetti between 4 large bowls. 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. Serve hot, with oyster crackers on the side.

* Additional water can be added if chili is too “tight”