1 tablespoon oil; or safflower oil
2 cups sweet onion: chopped fine
1 tablespoon garlic: minced
1 pound lean ground beef
1 pound ground pork
1 can low-sodium beef broth
1 cup water
1 tablespoon cumin seed
1/4 cup chili powder
3 bay leaves
1 tablespoon oregano; dried
2 teaspoons cinnamon
1/4 teaspoon ground cloves
2 teaspoons allspice
2 tablespoons paprika
2 tablespoons cocoa powder
2 teaspoons tabasco sauce
2 tablespoons worcestershire sauce
1/4 cup cider vinegar
1 29 ounce can tomato sauce
1/2 teaspoon kosher salt, if desired

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

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.)
Procedure:

Add oil to 4-quart or larger pot over medium heat. Add onions and garlic, stir and saut for about 3 minutes or until softened. 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.) Add spices/herbs: cumin, chili powder, bay leaves, oregano, cinnamon, cloves, allspice, paprika. Add cocoa powder, Tabasco, Worcestershire sauce, vinegar and tomato sauce. Stir well and and adjust heat to low simmer. Maintain low simmer and partially cover for 45 minutes. Stir frequently. Taste and add salt if desired. This recipe make enough to have chili spaghetti platters one night and then freeze/refrigerate the leftover chili to have Coneys another night.

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

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