In a large pot over medium-high heat, add beef broth. Crumble raw
ground beef in to the broth, breaking up the pieces of meat as it
starts to cook; simmer for 30 minutes.
Add onion, garlic, chile powder, allspice, cinnamon, cumin, cloves cayenne pepper, cocoa or
chocolate, salt, pepper, tomato sauce, Worcestershire sauce, and
cider vinegar. Reduce heat to low, and let simmer, uncovered,
approximately 2 hours and the sauce thickens. During the last 30
minutes, add the kidney beans.
NOTE: I like to make the chili
mixture one day ahead of time. When ready to use, remove the fat
that has risen to the top; discard fat. Reheat chili mixture over
Cook spaghetti according to package directions and transfer
onto individual serving plates (small oval plates are traditional).
Ladle chili mixture over spaghetti and serve with toppings of your
choice. Oyster crackers are served in a separate container on the side.
Shredded Cheddar Cheese
Makes 6 to 8 servings.
Cincinnati chili lovers order their chili by number in the Chili
Three, Four, or Five Way. Let your guest create their own final product.
Chili served on spaghetti
Additionally topped with shredded Cheddar cheese
Additionally topped with chopped onions
Additionally topped with kidney beans