1 tbsp. oil
1 lb. ground beef
2 tbsp. instant minced onion
2 tbsp. chili powder
2 tbsp. unsweetened cocoa
1/2 tsp. cinnamon
1/2 tsp. cumin
1 minced clove garlic
1/4 tsp. salt
1/4 tsp. ground cloves
Pinch of ground red pepper
1 (10 3/4 oz.) can condensed beef broth
1 (15 oz.) can tomato sauce
2 tbsp. cider vinegar
8 oz. spaghetti
1 c. cooked red kidney beans
1/4 c. shredded cheddar cheese
1/4 c. finely chopped onion
Oyster crackers

Heat oil until hot in medium saucepan; add beef. Cook and stir until brown, drain fat. Add next 12 ingredients. Bring to a boil. Reduce heat, simmer, covered, stirring occasionally, 3 hours. Refrigerate overnight. (You will be disappointed if you omit this step.) Remove fat. Reheat.

Cook and drain spaghetti. Serve chili over spaghetti. Top with beans, cheese and onions. Serve oyster crackers on the side. Native Cincinnatians pick and choose their own combinations. This recipe is called Five-Way: chili, spaghetti, beans, cheese and onions. 4 servings.