Cincinnati Chili I - cooking recipe

Ingredients

4 cups water
2 (8 ounce) cans tomato sauce
1 (5 ounce) can tomato paste
2 medium onions, chopped
1 stalk celery, chopped
2 tablespoons chili powder
2 tablespoons fresh lemon juice
1 tablespoon dark brown sugar
2 bay leaves
4 cloves garlic, finely minced
2 teaspoons ground cinnamon
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 lb lean ground beef
1 lb ground lean pork
TOPPINGS
1 lb thin spaghetti, cooked
2 cups cooked red kidney beans
2 cups finely chopped onions
2 cups shredded cheddar cheese
oyster crackers

Preparation

In a large, heavy pot, combine all of the ingredients except the beef, pork, and toppings.
Cover and bring to a boil.
Crumble the meats in gradually and return the mixture to a boil.
Reduce the heat and simmer for 2 hours, uncovered, or until the chili is as thick as you like.
Discard the bay leaves.
Serve the chili in flat soup bowls by putting a layer of spagetti, then the chili over top, then passing the remaining toppings at the table for each person to personalize their own.