Break up the ground beef into a cast iron Dutch oven or heavy stock pot. Pour in 2 cups of beef broth.Bring to a simmer over medium heat, stirring and breaking up the ground beef into fine pieces as it cooks. Drain cooked beef in a colander to remove some of the fat. DO NOT RINSE.
Pour the drained meat into cast iron Dutch oven or heavy stock pot. Add onions, tomato sauce, apple cider vinegar, Worcestershire sauce, garlic, brown sugar, chili powder, cocoa powder, ground cinnamon, cayenne (or hot paprika), salt, cumin, allspice, cloves, and nutmeg.Stir in 2 cups of water and the remaining 2 cups of beef broth.
Simmer over LOW-LOW heat, stirring about every 10-15 minutes, for about 3 hours. Add more water if needed to keep chili from burning.
About 20 minutes before you plan to serve the chili, bring a large pot of water to a boil. Lightly salt the water and add the thin spaghetti. Cook according to the package until al dente. Drain and set aside.
Serve chili mixture over cooked spaghetti noodles.Top with your choice of beans, grated cheese, chopped onions, and oyster crackers.
Slow Cooker Directions: Cook and drain the meat as directed, then load it, along with all of the chili ingredients, into a slow cooker and cook on LOW for 5 hours. Ways to Serve Cincinnati Chili: • 2-way = spaghetti + chili • 3-way = spaghetti + chili + cheese • 4-way = spaghetti + chili + cheese + onions • 5-way (The Works) = spaghetti + chili + cheese + onions + beansNutrition facts include values for Chili only. They do not include information for spaghetti noodles or toppings.