Cincinnati Chili

It's definitely chili season and I was so hungry for a pot of Cincinnati chili.  Normally a spicy concoction, mine omits the heat yet still offers up the interesting flavors it is known for.  A warm blend of chocolate, cinnamon and cloves, I actually combine the noodles with the chili to make it easier for serving.  For Cincinnati chili aficionados, this would technically be considered 5-way as it contains beans, onions, spaghetti and cheese (the photo is sans cheese as it messed up my lighting).  The onions are added in two stages, half at the beginning to simmer with everything for sweetness and the other half at the very end to add visual interest and crunchy texture.

3 lbs ground beef (75%-80%)
3 onions, chopped (see note at top)
4 garlic cloves, chopped
2 - 16 oz. cans tomato sauce
2 - 16 oz. cans beef broth
2 - 16 oz. cans red kidney beans (drained & rinsed)
1/4 c. chili powder
1/4 c. Worcestershire sauce
2 tbsp. red wine vinegar
2 tbsp. unsweetened cocoa powder
2 tsp. dried oregano
1 tsp. ground cumin
1 tsp. cloves
1 tsp. allspice
2 tsp. cinnamon
2 bay leaves
1/2 lb. spaghetti noodles, broken up into 1"-2" pieces
salt & pepper to taste
Shredded cheddar cheese for garnish

In a large dutch oven (7 qt roughly) brown ground beef, half of the chopped onions and garlic until beef is no longer pink - drain.  Place back into the dutch oven and add all of the remaining ingredients except the spaghetti noodles, salt and pepper, cheddar cheese and remaining onions.  Bring to a simmer, reduce to low simmer - then cover and let cook for one hour, stirring once or twice.  Remove cover, stir - then add broken up spaghetti, stirring to combine - cover and let cook for 6-7 minutes.  Remove cover, add remaining onions and stir gently to combine.  Replace cover, remove from heat and let sit for five minutes - then remove cover and serve with shredded cheddar.  Enjoy!