Cincinnati chili with spaghetti

Ingredients:

• 2 tablespoons of vegetable oil
• 2 onions, chopped
• 2 cloves garlic, crushed
• 2 tablespoons chili powder
• 2 tbsp. sweet paprika
• 1.5 tsp ground cumin
• 1 teaspoon ground allspice
• 0.5 tsp ground coriander
• 1.5 tsp ground cinnamon
• 1/4 - 0.5 tsp cayenne pepper
• 1/4 tsp ground cloves
• 700 g of ground beef neck
• 1 can (170 g) of tomato sauce
• 1 cup diced tomatoes
• 1 bay leaf
• 2 tablespoons chopped unsweetened chocolate
• 1 tbsp apple cider or red wine vinegar
• 2 tablespoons Worcestershire sauce
• 340 g spaghetti
• 1 can (540 g) kidney beans, rinsed
• 450 g of grated cheddar
• Oyster crackers, for serving

Preparation:

1. Heat vegetable oil in a medium Dutch oven or heavy-bottomed saucepan over medium heat. Add half the chopped onion and the garlic and cook, stirring, until the onion is soft, about 5 minutes. Add the chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne pepper, and cloves. Cook, stirring, until fragrant. Add the ground beef and cook, stirring, until all pink meat is darkened, about 5 minutes. Add 1 tablespoon of salt.
2. Add the tomato sauce, diced tomatoes, bay leaf, and 1.5 cups water; simmer uncovered, stirring occasionally, until slightly thickened. Add the chocolate, vinegar, and Worcestershire sauce and cook until the sauce has thickened but is still pourable, about 15 minutes more.
3. Meanwhile, bring a large saucepan of salted water to a boil over high heat. Cook the spaghetti according to package directions. Drain thoroughly.
4. Remove the bay leaf and sprinkle the chili with freshly ground black pepper. Divide the spaghetti among bowls and top with the chili, beans, remaining onions, and cheddar. Serve with oyster crackers, if desired.