1 lb. beef, ground chuck, run twice through grinder
2 med. onions, chopped fine
2 cloves garlic, chopped fine
1 c. tomato sauce
2 tbsp. ketchup
1 c. water
1 tbsp. red wine vinegar
1 tbsp. chili powder
1 tbsp. paprika
1 tsp. black pepper
1 tsp. honey
1/2 oz. unsweetened chocolate
1/2 tsp. cumin
1/2 tsp. turmeric
1/2 tsp. marjoram
1/2 tsp. allspice
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. cloves, ground
1/4 tsp. mace
1/4 tsp. coriander
1/4 tsp. cardamom
1/2 bay leaf
1 tsp. salt

FOR SERVING:

1 8-oz. pkg. spaghetti, cooked al dente
1 16-oz. can kidney beans, rinsed, heated in water, and drained
2 onions, diced
1 lb. Cheddar cheese, grated
1 box oyster crackers or other sm. crackers

NOTE: It's easier to put all spices in a separate bowl before starting so they are ready when you need them.

Salt a large cast-iron skillet. Turn heat to medium and add meat, onions, and garlic. Cook until all meat is browned. Add tomato sauce, ketchup, water, and vinegar. As mixture begins to boil, add everything else (except serving ingredients). Adjust spices to taste. Cover and simmer at very low heat for about 1 hour, stirring and tasting occasionally, adding tomato juice if chili is getting too dry to ladle up easily.

To serve: Divide spaghetti equally on four plates. Then layer on the chili, a small amount of beans, some onions, to taste, and the grated cheese to cover everything.