Virtual Sefer Cincinnati Chili

1½ lbs. ground beef
2 onions, chopped
2 cloves garlic
½ tsp. ground cumin
4 Tbsp. (or more) chili powder
2 bay leaves
1 tsp. cinnamon
1 tsp. allspice
1½ tsp. whole dry chili peppers
½ tsp. oregano
2 Tbsp. cocoa (or ½ oz unsweetened chocolate)
1½ tsp. Worcestershire
1 Tbsp. vinegar
1 8-oz. can tomato sauce
1½ cups water
Cook meat, onions, and garlic. When almost done add cumin and chili powder and cook a minute more. Add rest of ingredients and simmer for at least an hour. Best served the next day; I skim the fat off the top, others like it left there.
Makes about 1½ quarts (4-6 servings).
To be served on a bed of spaghetti, with heaps of shredded mild cheddar cheese, and chopped onions - that is a 4-way in Cincy parlance. A 3-way means drop the onions or (rarely) the cheese; a 5-way adds kidney beans on top.
My chili we also eat with spaghetti, but it is your basic recipe...I do had many cans of beans and like pinto and kidney. I also put in barbeque sauce. We eat ours over speghetti, and this taste nothing like the above recipe.