Cincinnati Style Chili

2 lbs. lean ground beef
2 onions, chopped
3 cloves garlic, chopped
1 6 oz. can tomato paste
5 cups water
1 T. Worcestershire sauce
4 T. chili powder
1 1/2 T. vinegar
1 t. red pepper
1 T. cinnamon
1 1/2 t. ground cumin
1 T sugar
1 1/2 t. allspice
4 bay leaves
1 t. pepper
Dash of nutmeg, cloves, celery salt, and oregano

16 oz spaghetti noodles, shredded cheese, chopped onions, chopped jalapeno peppers

Use a large, heavy sauce pan. Add water and raw meat. Crumble meat in water using hands. Add rest of ingredients. Bring to a boil, reduce heat to medium and cook 3 to 4 hours. Stir occasionally. Add a little water towards end of cooking, if necessary. Cook thin spaghetti (I like to use angel hair pasta) according to directions. Place a serving of noodles on plate, top with chili, cheese, onions, peppers, etc.