Cincinnati-Style Chili

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Chili:

16 ounces tomato sauce

12 ounces tomato paste 

1 yellow onion, grated 

2 tablespoons chili powder 

2 tablespoons cocoa powder 

2 tablespoons sugar 

2 teaspoons kosher salt 

1 teaspoon ground cinnamon 

1 teaspoon ground cumin 

1 teaspoon garlic salt 

1/2 teaspoon ground allspice 

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon ground cloves 

2 bay leaves 

2 pounds ground beef (I use chuck) 

1 tablespoon white wine vinegar

For Serving:

1 pound spaghetti, cooked according to package directions and tossed in olive oil to prevent sticking

One 15-ounce can kidney beans, drained 

1 white onion, diced 

Two 8-ounce blocks Cheddar, grated 

Hot sauce, optional 

Oyster crackers, for serving