Cincinnati Chili(Like Empress

6 cloves garlic -- minced

4 pounds ground chuck

1/3 cup chili powder

2 Tablespoons sweet paprika

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon ground allspice

1 teaspoon dried oregano -- crumbled

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground mace

1 bay leaf

3 cups water

1 16 oz can tomato sauce

2 Tablespoons wine vinegar

2 Tablespoons molasses

spaghetti kidney beans chopped onion grated Cheddar cheese oyster crackers

1 minute. Add the bay leaf, the water, the tomato sauce, the vinegar, and the 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 still soupy enough to be ladled. Discard the bay leaf and season the chili with salt and apper. Serve the chili as is or in the tradition Cincinnati 5-way: Ladle the chili over the spaghetti and top it with the beans, the onion, the Cheddar, and the oyster crackers. (Also over hot dogs.) Makes about 8 cups, serving