Cincinnati Chili

Ingredients

• 1  bay leaf 
• 19 ounce kidney beans drained and rinsed canned
• 6 ounce tomato sauce canned
• 0.3 teaspoon cayenne pepper 
• 1 pound cheddar cheese grated
• 2 tablespoons chili powder 
• 12 ounces pasta like spaghetti cooked
• 2 cloves garlic minced
• 1 teaspoon ground allspice 
• 1.5 pounds ground beef chuck 
• 1.5 teaspoons ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.5 teaspoon ground coriander 
• 1.5 teaspoons ground cumin 
• 8 servings kosher salt 
• 2  onions chopped
• 8 servings oyster crackers for serving
• 8 servings pepper freshly ground
• 1 tablespoon red wine vinegar 
• 2 tablespoons paprika sweet
• 1 cup tomatoes diced
• 2 tablespoons chocolate unsweetened chopped
• 2 tablespoons vegetable oil 
• 2 tablespoons worcestershire sauce 

Equipment

• bowl
• dutch oven

Directions

1. Heat the oil in a medium Dutch oven or heavy pot over medium heat.
2. Add half the chopped onions and the garlic and cook until soft, stirring, about 5 minutes.
3. Add the chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne and cloves. Cook, stirring, until fragrant.
4. Add the beef and cook the mixture, stirring, until the beef is no longer pink, about 5 minutes.
5. Add 1 tablespoon salt.
6. Add the tomato sauce, diced tomatoes, bay leaf and 1 1/2 cups water; simmer the mixture, uncovered, stirring occasionally, until slightly thicker.
7. Add the chocolate, vinegar and Worcestershire and cook until the mixture is thickened but still soupy, about 15 more minutes.
8. Discard the bay leaf and season the chili with the freshly ground pepper. Divide the spaghetti among bowls and top with the chili, beans, remaining onion and cheddar.
9. Serve with the oyster crackers.