Cincinnati 5-Way Chili

1 lb. ground chuck
1 medium onion, chopped
2 cloves garlic, minced
2 (14 1/2 oz.) cans Mexican-style stewed tomatoes
1 (8 oz.) can tomato sauce (or ½ cup BBQ sauce)
1 cup water
2 Tbsp. chili powder
1 tsp. black pepper
1 tsp. salt
1 1/2 Tbsp. cocoa (or ½ oz. unsweetened chocolate, grated)
1/2 tsp. each ground cinnamon, (cumin, turmeric - optional)
1/4 tsp. each ground allspice (coriander, cardamon - optional)
8 oz. spaghetti, cooked
Toppings: Kidney beans, chopped onion, shredded cheddar cheese

Cook first three ingredients in large pan over medium-high heat, stirring until beef crumbles and is no longer pink. Drain and return beef mixture to pan. Stir in stewed tomatoes and rest ingredients except spaghetti. Cover, reduce heat, and simmer, stirring occasionally, 30 minutes. Serve over hot spaghetti with toppings. Layer spaghetti on plate, top with hot chili, a layer of beans, then onion, and top with plenty of cheese. Serve with oyster crackers on the side. 

The Greeks in Cincinnati made this chili famous. The cinnamon and other spices are what makes it different. It reminds me of the seasoning in Pastitsio and other dishes I have eaten in restaurants in Tallahassee. When I moved here, most of the restaurants were owned by Greeks, mostly from the isle of Patmos.