Add the beef broth and ground beef to a Dutch oven or stockpot and bring to a boil, using a wooden spatula or spoon to break up the meat into little pieces. Once boiling, cover with a lid and reduce heat to medium-low and simmer for 30 minutes.

Meanwhile, heat a separate skillet over medium and add the canola oil. Once the oil is hot, add 1 cup of chopped onion and sauté, stirring occasionally until softened, about 10 minutes. Add the garlic and sauté for 1 minute. Add the chili powder, cinnamon, cocoa powder, allspice, cloves, nutmeg, kosher salt, cumin, and pepper, stirring well to evenly combine, and sauté for 1-2 minutes.

Add the tomato sauce and bay leaf, stirring well, and bring to a boil then add to the pot with the beef. Stir in the apple cider vinegar then simmer over medium-low for at least 1 hour up to two. Spoon off excess oil as needed.

You can either eat the chili immediately or refrigerate it. If refrigerating, you can scrape the fat cap off before reheating or leave it as is.

When ready to serve, or while the chili finishes cooking (during the last 10 minutes), bring a large pot filled with water to a boil. Once boiling, salt the water generously (like the sea) and add your spaghetti. Cook until al dente and drain.

To serve, divide spaghetti into bowls, and top with chili, shredded cheese, beans, reserved chopped onion, and oyster crackers.