In a large heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring, until the onions are softened, add the beef, and cook the mixture, stirring and breaking up the lumps, until the beef is no longer pink. Add the chili powder, the paprika, the
cumin, the
coriander, the allspice, the
oregano, the cayenne, the cinnamon, the cloves, and the
mace and cook the mixture, stirring, for 1 minute. Add the bay leaf, the water, the tomato sauce, the vinegar, and the
molasses and
simmer the mixture, uncovered, stirring occasionally and adding more water, if necessary, to keep the beef barely covered, for 2 hours, or until it is thickened but soupy enough to be ladled. Discard the
bay leaf and season the chili with salt and pepper. The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili as is or in the traditional Cincinnati "five-way" style: Ladle the chili over the
spaghetti and top it with the beans, the onion, the
Cheddar, and the oyster crackers.
