Cincinnati Chili

In a large pot over medium heat, heat oil. Add onion and garlic and cook, stirring occasionally, until fragrant and translucent, about 3 minutes. Add chili powder, cumin, salt, cinnamon, cayenne, allspice, and cloves and cook, stirring, until toasted and fragrant, about 30 seconds more.

Add broth, tomato sauce, and Worcestershire sauce to pot and mix well to combine, making sure to scrape spices off bottom of pot. Add beef and break up meat with a fork until combined without any large chunks. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cook, stirring occasionally, until slightly thickened and meat is tender, about 3 hours.

Cover pot and refrigerate at least 4 hours or up to overnight.

Skim solidified fat from surface chili; you don’t need to remove all of it, but try to discard as much as you can. Heat chili over medium-low heat until warmed through.

Meanwhile, bring a large pot of water to a boil; generously season with salt. Cook spaghetti, stirring occasionally, until al dente according to package directions. Drain.

Divide spaghetti among bowls. Top with 1 cup chili and a hearty sprinkle of cheese. Add onion and/or beans (if using). Serve with crackers alongside.