3 onions, chopped
6 cloves garlic, minced
4 lb. ground chuck beef
1/3 c. chili powder
2 tbsp. sweet paprika
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground allspice
1 tsp. dried oregano, crumbled
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground mace
1 bay leaf
3 c. water
1 (16 oz.) can tomato sauce
2 tbsp. wine vinegar
2 tbsp. molasses

In a large heavy kettle, cook onions and garlic in a little oil over moderate heat, stirring, until onions are softened, add beef, and cook the mixture, stirring and breaking up the lumps, until beef is no longer pink.

Add chili powder, paprika, cumin, coriander, allspice, oregano, cinnamon, cloves and mace and cook the mixture, stirring, for 1 minute.

Add bay leaf, water, tomato sauce, vinegar, and molasses and simmer the mixture, uncovered, stirring occasionally and adding more water if necessary to keep the beef barely covered, for 2 hours, or until it is thickened but still soupy enough to be ladled. Discard the bay leaf and season the chili with salt and pepper.

Serve the chili as is or in the tradition Cincinnati 5-way: Ladle the chili over the spaghetti and top it with beans, onion, grated cheddar, and oyster crackers. (Also over hot dogs.)