Flavored with unexpected spices, serve this meaty Cincinnati Chili over cooked spaghetti with all classic garnishes: beans, onions, and tons of cheese!
In a Dutch oven or large pot over medium-high heat, heat oil until shimmering. Cook onions until softened, about 5 minutes.
Stir in garlic, chili powder, oregano, cinnamon, allspice, and cloves until fragrant, about 30 seconds. Add broth, tomato sauce, vinegar, tomato paste, brown sugar, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper.
Stir in beef and bring to boil. Reduce heat and simmer until thickened, about 15 to 20 minutes.
Serve over cooked spaghetti with desired toppings such as cheese, beans, onions, and crackers.