Cincinnati Chili

Makes: 6 servings

For the chili

1 medium yellow onion

4 cloves garlic

1 tablespoon olive oil

1 pound lean ground beef

1 1/4 teaspoons kosher salt, plus more as needed

3 tablespoons natural unsweetened cocoa powder

2 tablespoons chili powder

2 teaspoons ground cinnamon

1 teaspoon ground allspice

1 teaspoon ground cumin

1/8 teaspoon cayenne pepper (optional)

1 (15-ounce) can tomato sauce

2 cups water

1 tablespoon Worcestershire sauce

1 tablespoon apple cider vinegar

2 bay leaves

Serving options

1 pound dried spaghetti

1 (about 15-ounce) can kidney beans

Finely grated sharp cheddar cheese, preferably yellow

Small-diced yellow onion

1. Finely chop 1 medium yellow onion (about 2 cups) and mince 4 garlic cloves (about 2 teaspoons).

2. Heat 1 tablespoon olive oil in a large, high-sided skillet or Dutch oven over medium-high heat until shimmering. Add the onion, garlic, 1 pound lean ground beef and 1 1/4 teaspoons kosher salt. Cook, breaking up the beef into small pieces with a wooden spoon and stirring occasionally, until the beef is no longer pink, about 8 minutes.

3. Meanwhile, place 3 tablespoons natural cocoa powder, 2 tablespoons chili powder, 2 teaspoons ground cinnamon, 1 teaspoon ground allspice, 1 teaspoon ground cumin and 1/8 teaspoon cayenne pepper, if desired, in a small bowl.

4. Sprinkle the spice mixture over the beef and cook, stirring constantly, until fragrant, about 1 minute. Add 1 (15-ounce) can tomato sauce, 2 cups water, 1 tablespoon Worcestershire sauce, 1 tablespoon apple cider vinegar and two bay leaves. Stir to combine and bring to a boil.

5. Reduce the heat to maintain a simmer. Cook, stirring every 10 minutes or so, until the flavors meld and the chili thickens to a meat sauce consistency, about 45 minutes.

6. About 15 minutes before the chili is ready, bring a large pot of heavily salted water to a boil. Add 1 pound dried spaghetti to the boiling water and cook according to package directions until just tender. Drain well, drizzle with a little olive oil and toss to coat.

7. Taste the chili and season with more kosher salt as needed. It should be heavily seasoned since it will be served on spaghetti. Remove and discard the bay leaves. Drain 1 (about 15-ounce) can kidney beans and rinse under hot tap water; drain again and transfer to a serving bowl.

8. Serve chili over cooked spaghetti topped with finely grated cheddar cheese, diced yellow onion and kidney beans, if desired.