Cincinnati Chili - cooking recipe

Ingredients

1 quart water
1 lb raw ground beef
2 (14 1/2 ounce) cans kidney beans, undrained (pinto beans are fine too)
1 medium onion, chopped
3 garlic cloves, minced
1 (6 ounce) can tomato paste
1 1/2 tablespoons cider vinegar (red wine vinegar works too)
1 1/2 teaspoons Worcestershire sauce
2 tablespoons chili powder
3 bay leaves
1 teaspoon cumin
1 teaspoon cinnamon
1/2 teaspoon allspice (I tend to use closer to a full tsp. because I love it)
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
cooked spaghetti
shredded cheddar cheese

Preparation

Pour water into a large cooking pot (5-qt size)
Crumble raw ground beef into water.
Add beans, onions, garlic, tomato paste, vinegar, Worcestershire sauce and all of the spices, salt and peppers.
Stir together and bring to a boil.
Reduce heat to low and simmer till meat is cooked and chili is thickened, from 45 minutes to an hour and a quarter (depending on how thick you like it).
When chili is nearly done, prepare spaghetti (as much as you need - think in terms of how much you would want if this were spaghetti sauce).
Place drained spaghetti on plates and ladle chili over it.
Top with shredded cheddar.