1 tbsp oil; or safflower oil
2 cup sweet onion; chopped fine
1 tbsp garlic; minced
1 lb ground beef
1 lb ground pork
14 oz beef broth
1 cup water
1 tbsp cumin seed
1/4 cup chili powder
3 whole bay leaves
1 tbsp oregano; dried
2 tsp cinnamon
1/4 tsp cloves
2 tsp allspice
2 tsp paprika
2 tbsp cocoa powder
2 tsp Tabasco sauce
2 tbsp Worcestershire sauce
1/4 cup cider vinegar
29 oz tomato sauce
1/2 tsp kosher salt; if desired

1. Add oil to 4-quart or larger pot over medium heat. Add onions and garlic, stir and sauté for about 3 minutes or until softened.

2. Add the beef, pork, broth and water. Stir to break up meat in liquids. Cook stirring frequently for about 10 minutes. (You want the meat to have a fine texture.)

3. Add spices/herbs: cumin, chili powder, bay leaves, oregano, cinnamon, cloves, allspice, paprika.

4. Add cocoa powder, Tabasco, Worcestershire sauce, vinegar and tomato sauce.

5. Stir well and and adjust heat to low simmer. Maintain low simmer and partially cover for 45 minutes. Stir frequently.

6. Taste and add salt if desired.

Notes:
This recipe makes enough to have chili spaghetti platters one night and then freeze/refrigerate the leftover chili to have Coneys another night.

Accompaniments for Chili Spaghetti 2-Way – 5-Way platters:
Hot cooked spaghetti
Warm kidney beans
Finely shredded cheddar cheese
Finely diced sweet onions (I soak in water to make sure they are mild.)
Oyster crackers

Assembly for chili spaghetti platters:
2-Way, spaghetti topped with chili
3-Way, spaghetti topped with chili & cheddar cheese
4-Way, spaghetti, chili, cheese & onions
5-Way, spaghetti, chili, beans, cheese & onions

Accompaniments for Coneys:
Hot dogs
Hot dog rolls
Mustard
Finely shredded cheddar cheese
Finely diced sweet onions (I soak in water to make sure they are mild.)

Assembly for Coneys:
Top hotdog in bun with chili and cheese, add onions if desired.