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

1. 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.

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

3. 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.)