Cincinnati Chili

2lbs ground beef
1 quart water
2 (8-oz) cans tomato sauce
2 medium onions, finely chopped
6 tbls chili powder
2 tbls vinegar
4 cloves garlic, chopped
2 tsp Worcestershire
1-1/2 tsp salt
1/2 oz unsweetened chocolate
1 tsp ground cumin
1 tsp ground cinnamon
5 whole allspice
5 whole cloves
1 large bay leaf
1/2 tsp ground red pepper
1 lb thin spaghetti, cooked
chopped onion, grated cheddar cheese, for garnish

In heavy 4-quart kettle, place beef and water, stirring until beef separates into small pieces.
Bring to a boil; reduce heat and simmer, uncovered, for 30 minutes
Add the rest of the ingredients, stirring to blend well.
Simmer uncovered for 3 hours.
During the last hour of cooking, pot may be covered after desired consistency is reached.
Stir occasionally.
Serve over cooked spaghetti and garnish with cheese and onions.
Kidney beans can be added in last hour of cooking, if desired