Recipe(tried): Skyline or Goldstar Chili (Cincinnati Chili)

My husband is from Cincinnati and loves skyline and Goldstar chili and has been having cans of both chilis sent to him for years until in the July 1999 issue of Cincinnati magazine they did the best of chili issue and had a recipe for Cincinnati chili. I personally can not eat chili, even Cincinnati chili, but my husband and daughter tear it up. My daughter likes it over spaghetti with cheese and my husband eats it as a 5 way (cheese, spaghetti, onions, beans, and chili).

I have made this on the stove and in the crock pot and according to my husband both ways are good. He says it is the closest thing to skyline or goldstar.
Here it is:

SKYLINE OR GOLDSTAR CHILI
Makes 6-8 servings

1 tsp. olive oil
2 to 2 1/2 lbs. ground beef
1 medium onion, chopped
4 cloves garlic, crushed
3 tbsp. chili powder
1 tbsp. salt
2 tsp. ground cumin
1 1/2 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. crushed red pepper
4 cups water
1 (15 oz.) can tomato sauce
1 (12 oz.) can tomato paste
2 tbsp. vinegar
2 tsp. Worcestershire sauce (optional)
4 bay leaves
1 (1 oz.) square unsweetened baking chocolate
1/2 tsp. ground cayenne peppers (optional)
FOR SERVING:
Grated cheese
Chopped onions
Kidney beans and/or hot cooked spaghetti

Add olive oil to a large (4-6 quart) pot over medium heat. Add first 9 ingredients (beef through crushed red pepper). Stir until meat is slightly browned.

Add remaining ingredients (water through cayenne peppers). Bring to a boil, then simmer for 1 1/2 hours. Stir occasionally.

Remove bay leaves before eating. Serve with grated cheese, chopped onions, kidney beans, and/or spaghetti.

Can freeze leftovers for later meals.

TO COOK IN CROCK POT:
Add all the ingredients together in the crock pot and stir. Cover and cook about 4 to 6 hours, stirring occasionally.