Cincinnati Five-Way Chili - cooking recipe

Ingredients

1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon ground coriander
1 teaspoon sweet paprika
1/4 teaspoon cayenne
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon mustard seeds
1 tablespoon canola oil
2 lbs ground beef
1 medium onion, finely chopped
2 garlic cloves, minced
2 1/2 cups tomato sauce
1 1/2 cups water
1/2 cup commercial barbecue sauce (a sweet, nonsmoky variety)
2 tablespoons ketchup
1 tablespoon packed brown sugar
1 tablespoon red wine vinegar
1 (1 ounce) unsweetened chocolate square
2 bay leaves
1 lb thick spaghetti, cooked
2 cups shredded cheddar cheese
1 cup finely chopped onion
1 (16 ounce) can kidney beans, drained and warmed

Preparation

In a small bowl, combine the first 9 ingredients; set aside.
In a large pot, heat the oil over medium-high heat.
Add in ground beef; cook until meat is browned, breaking up into small crumbles with a wooden spoon.
When the beef is browned, add in onion, garlic, spice mix; stir/saute 1 minute.
Add in tomato sauce, water, BBQ sauce, ketchup, brown sugar, vinegar, chocolate, and bay leaves.
Bring mixture to a simmer, stirring occasionally.
Simmer, uncovered, for 1 hour (it should look more like a thick sauce than the chili most people are used to).
Remove bay leaves.
To serve five-way: distribute spaghetti among 8 bowls; spoon chili over spaghetti.
Top chili with cheddar cheese, onion, and kidney beans.