Called a chili, this is more of a soupy ground (minced) beef sauce seasoned with sweet and savory spices. Now a regional standby, the Cincinnati, Ohio dish was created in 1922 by Macedonian immigrant brothers and showcases a blend of spices that may include cinnamon, allspice, Worchestershire sauce, and sometimes chocolate. Many crown it with chopped onions, shredded cheese, kidney beans, and crushed oyster crackers. Serve it over spaghetti. (From America: The Cookbook (Phaidon), by Gabrielle Langholtz.) —Food52
In a large pot, combine the beef and beef stock. Bring to a boil over medium-high heat while simultaneously breaking apart the beef with a wooden spoon. Reduce the heat to a simmer, continuing to break up the beef so it's very fine. Cook for 20 minutes. Add the bay leaves, chili powder, Worcestershire sauce, cinnamon, cayenne, allspice, cloves, salt, and tomato puree and simmer, stirring occasionally, for 1 1/2 hours. Remove from the heat, cover, and refrigerate overnight or longer.
Before serving, skim the fat from the top and discard. Reheat the chili, and place it atop cooked spaghetti. Sprinkle with oyster crackers and garnishes of choice.