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Cincinnati chili seasoned with cinnamon and cocoa served over spaghetti with shredded cheese is a unique Ohio family tradition. This protein-packed regional classic comes in two-way through five-way variations.
In a large Dutch oven or pot over medium heat, crumble ground beef and add finely chopped onion and minced garlic. Stir and cook until the beef is just losing its pink, about 5 minutes. Do not drain.
Stir in the chili powder, cocoa powder, cinnamon, cumin, allspice, cloves, cayenne pepper, salt, and black pepper. Cook, stirring, for 2 minutes to bloom the spices.
Add tomato sauce, water, apple cider vinegar, and Worcestershire sauce. Bring to a light boil, then reduce heat to low. Simmer uncovered for 1 hour, stirring occasionally and adding a splash of water if needed to prevent sticking.
Meanwhile, cook spaghetti in salted boiling water just until al dente according to package instructions. Drain and keep warm.
For serving: To assemble, place cooked spaghetti in bowls, top with hot chili, and finish with kidney beans, a generous layer of shredded cheddar cheese, finely diced raw onion (extra, if desired), and oyster crackers for authentic 'five-way' style.
