Five Way Cincinnati Chili (With cocoa)

1 1/2 pounds ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon unsweetened cocoa
1 teaspoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1/4 teaspoon red pepper
1/4 teaspoon ground cloves
28 ounce can Italian plum tomatoes
1 cup water
8 ounces vermicelli (or thin spaghetti, cooked)
15 1/4 ounce can red kidney beans, heater
1 small onion finely chopped
4 ounces Cheddar cheese, finely shredded

Cook ground beef with onion and garlic in Dutch oven over medium-high heat until beef loses its pink color. Pour off drippings. Stir in chili powder, cocoa, dry mustard, cumin, paprika, salt, read and black pepper, allspice, cardamom, cinnamon, cloves, tomatoes and water. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes. To assemble chili, layer the following ingredients on six individual plates: vermicelli, beans, chili mixture, onion and cheese. Makes six servings. *Note: To serve Four-way Cincinnati chili, layer vermicelli, the chili mixture, onion and cheese; to serve Three-Way Cincinnati Chili, layer vermicelli, chili mixture and cheese.

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