Cincinnati Chili (Spicy)

Place the oil and onions in a heavy pot over low heat. Cook for 10 minutes to wilt, adding the garlic the last 2 minutes. Stir often. Add the ground beef, then raise heat to medium. Cook until browned, breaking up the lumps, about 10 minutes. Remove any excess grease. Add the cocoa and spices, cook stirring, for 1 minute. Add the tomato paste, tomato sauce, vinegar, honey and beef broth. Bring to a simmer over medium heat and cook for 20 to 30 minutes. Season with salt and pepper. Add the kidney beans, as soon as they are heated through, remove from heat. Just before serving, cook the linguine noodles in a large pot of boiling water until tender, 8 to 10 minutes, then drain. To serve, divide the noodles among 8 shallow pasta bowls. Top with chili, garnish with cheese and chopped onions, traditionally it is then topped with oyster crackers but my family does not do that. Serve immediately.