Cincinnati Empress Chili

chili:

2 lbs. ground beef - lowest fat you can find
1 qt. water
1 & 1/2 t. allspice
1 garlic clove (I used more of course)
2 bay leaves
2 diced onions
dash worcestershire
1 can (6oz) tomato paste
1 T. salt
1/2 t. cayenne
1 & 1/2 t. black pepper
3 T. chili powder (though I used less than 1T because I ran out)
1 t. cinnamon
1/2 t. cumin
1 T. vinegar

spaghetti - make some. Make a lot.

toppings:

orange cheddar cheese grated
kidney beans
chopped onions
oyster crackers
tabasco sauce

Put the water in a large pot or hotpot. Crumble meat into the water (yes, raw) and add all the other chili ingredients. Bring to a boil then simmer at least one hour and for as long as three hours. Remove garlic and bay leaves. (or don't if you're me - but don't eat the bay leaves either) Serve over spaghetti with your choice of toppings.

Serves a horde or two people for about a week.