Cincinnati Chili

Name: Cincinnati Chili
Cook time: 4 h
Total time: 4 h
Cuisine: American
Ingredients: 2 pounds (900g) ground beef, preferably 80% lean; 2 medium sweet onions (about 8 ounces; 227g each), finely minced; 6 cloves garlic, finely minced or grated; 3/4 cup tomato paste (one 6-ounce can); 2 tablespoons (30ml) red wine vinegar; 1 tablespoon (15ml) Worcestershire sauce; 3 bay leaves; 1 1/2 tablespoons (15g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight, plus more to taste; 1/3 cup (50g) active dry yeast; 2 tablespoons (15g) chili powder; 2 tablespoons (15g) paprika; 1 teaspoon ground allspice; 1 teaspoon cayenne pepper; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 1 teaspoon oregano; 1 teaspoon ground white pepper (can substitute black pepper if necessary); 1/2 teaspoon ground cloves; 1/2 teaspoon ground ginger; 1 1/2 pounds (680g) dried spaghetti; 1/4 cup (60ml) extra-virgin olive oil; 1/4 cup (57g) tomato paste; 1 medium sweet onion (about 8 ounces; 227g), diced (optional); One 15-ounce (425g) can kidney beans, warmed and drained (optional); 1 1/2 pounds (680g) medium cheddar, finely shredded using the small holes on a box grater; Thin, vinegary hot sauce, such as Frank’s Red Hot or Crystal; Oyster crackers