Nothing chases winter's chill like a hot bowl of soup, stew or chili. This flavorful Cincinnati-style chili gets its flavor from cinnamon, cloves and unsweetened cocoa. It's traditionally served on a bed of pasta and then topped with shredded cheddar cheese (something locals call a "three-way"). Adding red kidney beans and/or onions makes it four- or five-way.

I made the chili before leaving for work and then left it to simmer all day in a slow cooker. Serve with oyster crackers and hot sauce on the side.

PG tested

• 2 pounds very lean ground beef
• 4 cups cold water
• 1 onion, finely diced
• 2 garlic cloves, minced
• 2 bay leaves
• 1 tablespoon chili powder
• 1 tablespoon cinnamon
• 1 tablespoon cumin
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon allspice
• 1?2 teaspoon cloves
• 2 teaspoons red pepper flakes
• 2 14-ounce cans tomato sauce
• 2 teaspoons Worcestershire sauce
• 2 teaspoons vinegar
• Salt and pepper to taste
• 1 pound uncooked pasta (I used spaghetti)
• Optional toppings: Shredded cheddar cheese, chopped onion, cooked kidney beans, and oyster crackers.

Combine beef and water in a large, heavy soup pot. Stir with a long fork to disperse beef in water. Cook over medium heat until it begins to simmer. Add onion, garlic and bay leaves; simmer 30 minutes.

Combine chili powder, cinnamon, cumin, cocoa powder, allspice, cloves and red pepper flakes in a small bowl. Mix well, then stir into simmering beef. Add tomato sauce, Worcestershire sauce, vinegar; stir to mix. Continue simmering 2 hours or until sauce reaches desired consistency.

Add salt and pepper. In a separate pot, boil water; prepare pasta according to package directions. Drain.

Serve chili over pasta; pass the toppings.

- "The Everything Soup, Stew & Chili Cookbook" by Belinda Hulin (Adams Media, $15.95)

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