This is from "Roadfood" or "Square Meals" cookbooks or one of the
Stern's column in Gourmet.

Cincinnati Chili - Jane & Michael Stern

1 lb ground beef
2 medium onions, finely chopped
2 cloves garlic, finely crushed
1 cup tomato sauce
2 TB catsup
1 cup hot water
1 TB red wine vinegar
1 tsp honey
1/2 oz unsweetened chocolate chopped
1 TB chili powder
1 TB paprika
1 t black pepper
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp marjoram
1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp mace
1/4 tsp coriander
1/4 tsp cardamom
1/2 bay leaf
1 tsp salt

In a large skillet or Dutch oven, brown ground beef with onions until
onions are soft. Drain any fat. Add tomato sauce and hot water. Turn
heat to medium low. Stir in catsup, garlic, vinegar, garlic and
chocolate.

Add remaining spices one at a time, stirring after each addition.
Reduce heat to low and simmer, stirring occasionally for one hour. If
mixture becomes too dry, add a little tomato juice.
Chili is served over cooked spaghetti noodles. Supposedly noodles are
never "al dente" It's mushier.
I think this is the order the other stuff goes in (top down):
cheese
raw onions
drained kidney beans
chili stuff
spaghetti
plate on bottom

Lynn in Fargo
Disclaimer: I have never been to Cincinnati but I love this stuff.
Also, I use linguini and I want it al dente.