In a large pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked. Drain any excess fat and set the meat aside.
In the same pot, sauté the onion and garlic until the onion is translucent and the garlic is fragrant, about 3-5 minutes.
Add the chili powder, cinnamon, cumin, allspice, cloves, and bay leaf to the pot. Stir to combine and cook for 1-2 minutes, until fragrant.
Add the tomato sauce, beef broth, Worcestershire sauce, apple cider vinegar, sugar, salt, and black pepper to the pot. Stir to combine.
Bring the chili to a simmer and add the cooked ground beef. Cover the pot and simmer the chili for 1-2 hours, stirring occasionally.
Remove the bay leaf and adjust the seasoning with salt and black pepper to taste.
To serve, ladle the chili over cooked spaghetti or other pasta. Top with shredded cheddar cheese and chopped onions, if desired.