1 tablespoon olive oil

1/2 medium sized finely chopped onion

2 pounds ground beef

1/4 cup chili powder

2 teaspoons ground cinnamon

2 teaspoons ground cumin

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1 tablespoon salt

For the Roux:

4 tablespoons flour

4 tablespoons olive oil

1 can dark beer

1 bay leaf

1/2 (1 ounce) square unsweetened chocolate

1 (10.5 ounce) can beef broth

1 (15 ounce) can tomato sauce

2 tablespoons cider vinegar

1/2 teaspoon ground cayenne pepper

1 cup shredded American cheese

1 teaspoon garlic powder (fresh minced if you can)

1 teaspoon white pepper

Remove the bay leaf before serving.  Reheat if necessary.

Cook hot dogs.  Coney I-Lander cooks them on a flat top over low heat.  You can do the same thing in a pan.

How to construct a Coney:  A couple key ingredients to Coney I-Lander Coneys are steamed buns and shredded American cheese.  Take a steamed bun and add a little mustard.  Add a hot dog.  Add about 2 slotted spoonfuls of chili.  Add cheese, top with finely chopped onion and paprika.

Frito Pie:  A handful of original Fritos, top with chili, shredded American cheese, onions and paprika.

Cincinnati 3-way:  Cooked angel hair pasta, topped with chili, shredded American cheese, onions, paprika.