Classic Cincinnati Chili

Brown the ground beef in a large skillet over medium-high heat, breaking it into small pieces as it cooks. Once the beef is browned, drain off any excess fat.

Add the onion to the skillet and cook until it is translucent, about 5 minutes.

Add the ground cinnamon, ground cumin, ground coriander, ground cayenne, kosher salt, black pepper, chili powder, and ground allspice to the skillet. Cook for 1-2 minutes, until the spices are fragrant.

Add the bay leaves and kidney beans to the skillet. Stir to combine.

Add the crushed tomatoes to the skillet. Stir to combine.

Bring the chili to a simmer and let it cook for 10-15 minutes, stirring occasionally.

While the chili is cooking, cook the spaghetti in a large pot of boiling salted water until it is al dente. Drain the spaghetti and set it aside.

To serve, place a portion of the cooked spaghetti on a plate and top it with a portion of the chili. Sprinkle shredded cheddar cheese, a dollop of sour cream, and a sprinkle of sliced scallions on top of the chili.