1 quart beef broth or stock
2 pounds lean ground beef
2 medium onions, finely chopped
2-3 cloves garlic; minced
1 tablespoon chile powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground cloves
1/2 teaspoon cayenne pepper
1 1/2 tablespoons unsweetened cocoa powder
or 1/2 oz unsweetened chocolate
1/2 teaspoon Salt; to taste
1/2 teaspoon coarsely-ground black pepper
1 (15-ounce) can tomato sauce
1 tablespoon worcestershire sauce
2 tablespoons cider vinegar
1 (16-ounce) package uncooked dried spaghetti
1-2 cans kidney beans; to taste
toppings (see below)
toppings:
oyster crackers
shredded cheddar cheese
chopped onion

In a large pot over medium-high heat, add beef broth. Crumble raw ground beef in to the broth, breaking up the pieces of meat as it starts to cook; simmer for 30 minutes.

Add onion, garlic, chile powder, allspice, cinnamon, cumin, cloves cayenne pepper, cocoa or chocolate, salt, pepper, tomato sauce, Worcestershire sauce, and cider vinegar. Reduce heat to low, and let simmer, uncovered, approximately 2 hours and the sauce thickens. During the last 30 minutes, add the kidney beans.

NOTE: I like to make the chili mixture one day ahead of time. When ready to use, remove the fat that has risen to the top; discard fat. Reheat chili mixture over low heat.

Cook spaghetti according to package directions and transfer onto individual serving plates (small oval plates are traditional).

Ladle chili mixture over spaghetti and serve with toppings of your choice. Oyster crackers are served in a separate container on the side.