2 (15 oz.) cans tomato sauce
3 fresh garlic cloves, crushed fine
2 bay leaves
2 onions, chopped fine
1 tbsp. cinnamon
1 tbsp. chili powder
1 tbsp. Worcestershire sauce
1 1/2 tsp. salt
2 tbsp. cumin powder
1 1/2 tsp. vinegar
1 1/2 tsp. ground allspice
1 tbsp. crushed red pepper
1/2 oz. Baker's chocolate

Pour 1 quart cold water in a large heavy pot. Add 2 pounds lean ground beef (do not brown) and stir (use hands if necessary) until beef is in fine bits. Add all ingredients as the chili starts to heat. Simmer 2-3 hours. Do not boil. Shred 1 or 2 pounds of Cheddar cheese in bowl. Chop 2 onions fine in separate bowl. Cook 2 pounds thin spaghetti (break in half).

In Cincinnati chili is served: 2 way - spaghetti and chili; 3 way - spaghetti and chili and cheese; 4 way - spaghetti, chili, cheese and onions; 5 way - spaghetti, chili, cheese, onions, and kidney beans. Serve with oyster crackers. This recipe can serve 12. For 6 cook 1 pound spaghetti. You can freeze remaining chili.