Typically associated with Greek and Macedonian immigrants, Cincinnati chili is a regional favourite, typically served with spaghetti, cheese, onions, and kidney beans.
Heat a splash of olive oil in a large, heavy-based saucepan until shimmering then add the chopped onion, celery and pepper to the pan. Cook over medium heat for around 5-10 minutes until everything is soft and fragrant.
Add the garlic, cayenne pepper, cumin, oregano, mustard powder, cinnamon, cloves, allspice, nutmeg and bay leaves to the pan. Continue to cook, stirring often, for another minute or two.
Add the chopped tomatoes to the pan alongside the chocolate, beef stock, and the Worcestershire sauce and stir to combine.
Season the beef with salt and pepper, then crumble into the pan, using the back of a wooden spoon to break up the meat as you stir.
Bring to the boil and reduce the heat to a simmer. Slowly cook for an hour or two (or longer if you prefer), until the sauce reduces and the beef becomes soft. Add more water if necessary.
Taste for seasoning and add more salt if necessary, then serve over cooked spaghetti, topped with diced white onion, kidney beans, and a mountainous heap of grated Cheddar.