Rachael's Cincinnati/Kentucky Chili Spaghetti 5-Way Style

Heat a large Dutch oven over medium-high to high heat, add oil, 2 turns of the pan, then add beef and brown and crumble. Season with salt and pepper and chili powder, add onions, garlic, bay leaf, oregano, allspice, cinnamon and cloves, and reduce heat a little, partially cover pan, and cook to soften onions 5 minutes. Add light brown sugar, Worcestershire sauce and tomato paste, stir to combine. Add beef stock, tomato sauce and beans, then bring sauce to boil and reduce heat to simmer.

Bring a large pot of water to boil for the pasta, salt the boiling water, and cook pasta 1 minute less than package directions. Reserve a cup of starchy cooking water. Drain pasta and combine with meat sauce, using water to combine if pasta looks dry.