Cincinnati Chili

• 1 pound (455 g) ground (minced) beef
• 4 cups beef stock or water
• 2 bay leaves
• 1 tablespoon chili powder
• 2 teaspoons Worcestershire sauce
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1 teaspoon salt
• 1 15-oz can tomato puree (passata)
• Cooked spaghetti, for serving
• Crushed oyster crackers, for topping
• Optional garnishes: grated cheddar, cheese, chopped white onions, cooked kidney beans

1. In a large pot, combine the beef and beef stock. Bring to a boil over medium-high heat while simultaneously breaking apart the beef with a wooden spoon. Reduce the heat to a simmer, continuing to break up the beef so it's very fine. Cook for 20 minutes. Add the bay leaves, chili powder, Worcestershire sauce, cinnamon, cayenne, allspice, cloves, salt, and tomato puree and simmer, stirring occasionally, for 1 1/2 hours. Remove from the heat, cover, and refrigerate overnight or longer.
2. Before serving, skim the fat from the top and discard. Reheat the chili, and place it atop cooked spaghetti. Sprinkle with oyster crackers and garnishes of choice.

beef stock, bay leaves, chili powder, worcestershire sauce, ground cinnamon, cayenne pepper, allspice, ground cloves, salt, tomato puree, oyster crackers, white onions

Taken from food52.com/recipes/75494-cincinnati-chili (may not work)