In a large frying pan over medium-high heat, sautonion, ground beef, garlic, and chili powder until ground beef is slightly cooked.
Add allspice, cinnamon, cumin, cayenne pepper, salt, unsweetened cocoa or chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and water. Reduce heat to low and simmer, uncovered, 1 hour 30 minutes. Remove from heat.
Cook spaghetti according to package directions and transfer onto individual serving plates (small oval plates are traditional). Learn How To Cook Pasta Properly.
Ladle Cincinnati Chili mixture over the cooked spaghetti and serve with toppings of your choice.
Oyster crackers are served in a separate container on the side.
Makes 6 to 8 servings.
Three-Way Chili: Additionally topped with shredded Cheddar cheese.
Four-Way Chili: Additionally topped with chopped onions.
Five-Way Chili: Additionally topped with kidney beans.
* See comments below on the Original Cincinatti Chili recipe by Sindi Holmlund.
Cincinnati Chili Recipe: https://whatscookingamerica.net/beef/cincinnatichili.htm