Chef John's Spaghetti Chili

Combine ground beef and concentrated tomato paste in a large cooking vessel. Thoroughly rinse out the can of tomato paste with a small amount of water and add it to the pot along with minced garlic, chopped onion, chili powder, ground cumin, ground cinnamon, ground cayenne, ground allspice, ground cloves, black pepper, bay leaves, granulated sugar, and salt. Add apple cider vinegar, Worcestershire sauce, and cold water to the mixture. Use a potato masher or a large whisk to break down the meat into small, uniform pieces.

Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring occasionally with a wooden spoon. Gradually reduce the heat to medium-low and simmer for 1 to 1 1/2 hours, allowing the flavors to meld together and achieve your desired level of thickness.

In a separate pot, bring a large quantity of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it reaches your desired level of tenderness, approximately 12 minutes. Drain the noodles.

Taste and adjust the seasoning of the chili as needed. Remove the bay leaf from the pot and discard it. Serve the chili over cooked spaghetti in individual serving bowls, topping each portion with chopped onion and shredded Cheddar cheese. Use a fork to scoop up the noodles, mimicking the action of eating a casserole.