Cincinnati Chili Ii - cooking recipe

Ingredients

3 medium onions, chopped
6 cloves garlic, minced
3 tablespoons vegetable oil
4 lbs lean ground beef
1/3 cup chili powder
2 tablespoons sweet paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground allspice
1 teaspoon dried oregano, crumbled
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1 bay leaf
3 cups water
1 (16 ounce) can tomato sauce
2 tablespoons red wine vinegar
2 tablespoons molasses
1 ounce unsweetened chocolate, chopped fine
TOPPINGS
thin spaghetti, cooked
kidney bean
chopped onion
shredded cheddar cheese
oyster crackers

Preparation

In a large heavy kettle, cook the onions and garlic in the oil over medium heat until the onions are soft.
Add the beef and cook, stirring and breaking up the beef until it is cooked and no longer pink.
Add the spices and cook, stirring for about a minute.
Add the remaining ingredients (except the toppings) and simmer, uncovered, stirring occasionally and adding more water if necessary to keep the beef barely covered, for 2 hours, or until it is thick.
Discard the bay leaf.
Ladle over the hot spagetti and pass the toppings seperately.