Cincinnati-Style Chili

2 lbs. ground beef

4 c. water

8-oz. can tomato sauce

1 T. Worcestershire sauce

1 t. vinegar

1 onion, finely chopped

1 t. garlic, minced

3 T. chili powder

3 T. ground cumin

2 T. allspice

2 bay leaves

1 t. cinnamon

1 t. nutmeg

1 t. celery seed

1 t. salt

cooked spaghetti

Garnish: shredded Cheddar cheese

Combine uncooked beef and water in a large stockpot. Add remaining ingredients except spaghetti and cheese. Simmer over medium heat for 3 hours, stirring often. Discard bay leaves. Serve chili ladled over spaghetti and topped with cheese. Serves 6 to 8.