• 2 Lbs. ground beef
• 2 mediumonion\cooked, chopped
• 2 cup chicken stock
• 2 cup water
• 2 cup canned tomatoes
• 1-1/2 tsp. vinegar
• 1 tsp. Worcestershire sauce
• 1 Tbs. chili powder
• 2 tsp. ground cumin
• 1-1/2 tsp. ground allspice
• 1 tsp. cayenne
• 1 tsp. ground cinnamon
• 2 clove garlic, minced
• 2 bay leaf
• 1 Lbs. spaghetti
• 1 Lbs. canned kidney beans, hot
• 1-1/2 cups shredded cheddar cheese
• 1 cup onion\cooked, chopped
• 3/4 Lbs. 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 onions with oyster crackers on the side.