5-Way Cincinnati Chili

2 lb ground beef

2 medium onions, chopped

2 cups chicken stock

2 cups water

1 can tomatoes

1 1/2 tsp vinegar

1 tsp Worcestshire sauce

1 tbsp chili powder

2 tsp cumin seed

1 1/2 tsp ground allspice

1 tsp cayenne

1 tsp ground cinnamon

2 cloves garlic, crushed

2 bay leaves

1 lb thin spaghetti

1 can kidney beans, hot

1 1/2 cups shredded mild cheddar

1 cup onion

3/4 lb oyster crackers

Bring first 4 ingredients to a boil in a heavy nonreactive pot over high heat.  Reduce heat to medium low and simmer until beef turns brown.  Stir in next 10 ingredients and salt to taste.  Cover and simmer 3 hours over low heat.  Skim off fat.  Cook pasta in a pot of boiling salted water 8-10 minutes or until al dente.  Drain.  Serve chili ladled over spaghetti.  Sprinkle with hot kidney beans, shredded cheese and chopped onion with oyster crackers on the side.