Cincinnati Chili 2 tablespoons butter 2 pounds ground beef 6 bay leaves 1 large onion, yellow -- finely chopped 6 medium garlic cloves -- finely chopped 1 teaspoon cinnamon 2 teaspoons allspice 4 teaspoons vinegar 1 teaspoon dried whole red pepper -- (crushed/optional...I don't use this in my recipe) 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon dried oregano 6 ounces tomato sauce 6 cups water 1/2 pound vermicelli -- cooked 1 small onion, yellow -- finely chopped and browned salt to taste Pour 6 cups of water into a kettle.  Add ground sirloin breaking into small pieces.  Bring water to a slow boil and stir occasionally until meet cooked and is crumbly. Mix other ingredients, except spaghetti, together with meat and cook for 2 hours on low heat. Pour Chili over cooked spaghetti and serve with finely grated sharp cheddar cheese. Return to the kitchen