cincinnati chili

As a Cincinnati native, I've always loved Cincinnati-style chili. You may have had this type of chili at Skyline Chili. It is quite different than your typical chili, served over spaghetti, and not as soup-y. You eat it with a fork, not a spoon. Or eat it on top of a hot dog and call it a "Coney."

The greater Cincinnati area has more chili parlors per capita per square mile than anywhere else in the country. Cincinnatians consume more than two million pounds of chili each year.
-The Greater Cincinnati Convention and Visitors Bureau

From Wikpedia:
Ordering Cincinnati chili is based on the series. The number before the "way" of the chili determines which ingredients are included in each order.

• Two-way: Chili and spaghetti
• Three-way: Chili, spaghetti, and cheese
• Four-way: Chili, spaghetti, cheese, and onions
• Five-way: Chili, spaghetti, cheese, onions, and beans

cincinnati chili
Serves 4-6
adapted from thekitchn.com

1 pound ground beef
1 onion, minced
3 cloves garlic, minced
2 tbsp chili powder
3 tbsp natural unsweetened cocoa
2 tsp cinnamon
1 tsp allspice
1 tsp cumin
1 tsp chipotle pepper
1 tsp salt
2 bay leaves
2 tbsp Worcestershire
1 tbsp cider vinegar
2 cups tomato sauce
1 cup chicken broth
1/2 cup water

• Heat a large skillet over medium heat with a teaspoon of olive oil (or use a non-stick pan). Add ground beef, onion, garlic, and chili powder. Cook for 8-10 minutes or until meat is browned.
• Combine cocoa, cinnamon, allspice, cumin, chipotle, and salt. Add to meat mixture and cook for 2-4 minutes, until fragrant. 
• Add bay leaves, Worcestershire, vinegar, tomato sauce, broth, and water. Cover and simmer on low for at least an hour. 

Serve on top of hotdogs for Coneys, or whichever "way" sounds best to you. I'm partial to the four-way.