Cincinnati-Style Chili

1 1/2 onions -- chopped
3 cloves garlic -- minced
1 1/2 tbsp vegetable oil
2 lb ground beef chuck
1/3 cup chili powder
1 tbsp sweet paprika
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground allspice
1/2 tsp dried mexican oregano -- crumbled
1/4 tsp ground cayenne
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground mace
1 bay leaf
1 1/2 cups water
1 8 oz can tomato sauce
1 tbsp red wine vinegar
1 tbsp molasses
Garnishes:
spaghetti
kidney beans
grated cheddar cheese
oyster crackers

In a large heavy kettle or dutch oven, cook the onions and garlic in the oil over moderate heat, stirring, until the onions are softened, add the beef, and cook the mixture, stirring and breaking up the lumps, until the beef is no longer pink. Add the chili powder, paprika, cumin, coriander, allspice, oregano, cayenne, cinnamon, cloves and mace and cook mixture, stirring, for 1 minute. Add the bay leaf, water, tomato sauce, vinegar and molasses and simmer the mixture, uncovered, stirring occasionally and adding more water if necessary to keep the beef barely covered, for 2 hours, or until it is thickened but soupy enough to be ladled. Discard the bay leaf, season with salt and pepper. The chili can be frozen at this point or made 4 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili as is, or in the traditional Cincinnati "five way style - Ladle the chili over the spaghetti and top it with the beans, onion, cheddar and oyster crackers. Makes about 4 cups, serving about 4.