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Preparation 1.
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In a large (12-inch) saute pan over medium-high heat bring oil to the ripple stage.
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Add garlic and half of the onions and cook, stirring occasionally, until lightly browned, 56 minutes.
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2.
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Add beef and cook, stirring, until it begins to brown.
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Add the chili powder, cinnamon, allspice, cloves, cumin, oregano, nutmeg, celery seed, bay leaf, and salt and pepper and cook, stirring occasionally, until well browned, 68 minutes.
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Tilt skillet and spoon out and discard any accumulated fat.
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3.
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Add tomato sauce, cocoa powder, and water; bring the mixture to a boil.
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Reduce heat to medium-low and cook, partially covered, until somewhat thick*, about 25 minutes.
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4.
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For a two-way chili, bring a large pot of salted water to a boil over medium-high heat.
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Add spaghetti and cook, stirring occasionally, until al dente, 6-8 minutes; drain.
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5.
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Meanwhile, for a four way, heat beans in a small pot and cook over medium heat, covered, stirring occasionally, until hot throughout.
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6.
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Divide spaghetti between 4 large bowls.
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For a two-way, top each bowl of spaghetti with 1/4 of the chili; for a three-way, top with cheese; for a four-way top each bowl with some of the remaining onions; and for a five-way top with beans.
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Serve hot, with oyster crackers on the side.
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* Additional water can be added if chili is too tight
