Cincinnati Style Chili

adapted by There's Always Thyme to Cook

2 lbs ground extra lean ground beef (at least 95% lean)
2 onions, finely chopped
2 cups water
2 cups beef stock
1 15-oz can tomato sauce
4 tablespoons chili powder
1 teaspoon garlic powder
1/2 teaspoon allspice
2 teaspoons ground cumin
1/2 teaspoon ground cloves
3 teaspoons unsweetened cocoa
2 tablespoons cider vinegar

1 bay leaf (fish it out before serving) 2 teaspoons ground cinnamon
1 teaspoon salt
4 dashes Tabasco or similar sauce
2 teaspoons paprika

shredded cheddar cheese
chopped onions
red kidney beans
oyster crackers
spaghetti (I used whole wheat and it was good with the chili!)

Bring the water and beef stock to a boil and add the ground beef. Stir until the beef is separated. Mix in the remaining ingredients. Reduce heat and simmer, uncovered, for about 2 to 3 hours or until thickened.

Serve over the spaghetti and top with cheese, kidney beans, onions and oyster crackers.