I got this recipe from a college friend who grew up right outside of Cincinnati. The original recipe calls for twice as much ground beef and no beans, but I prefer the combination. This chili has an interesting blend of flavors and you can easily adjust amounts to your liking - I tend to measure all the spices with a generous hand! Don't be afraid to make it spicy because serving it on spaghetti sort of spreads out the heat. I have also added chopped bell peppers to this to add color, with good results. This freezes well.
A couple of notes - browning the ground beef ahead of time works ok, but the consistency will be much different than if you crumble the raw meat into the water at the start (chunky vs. a kind of thickened sauce consistency). Also, this will work in a crock pot, but the end result is too thin and watery for my taste.