Cook ground beef, drain excess grease and set aside. Combine water, coffee and tomato sauce in a large stock pot over medium high heat. Stir in onion, vinegar, Worcestershire sauce and garlic. While mixture comes to a boil combined sugar, chili powder, cumin, cinnamon, allspice, cloves, salt and cayenne in a small bowl. Add spice mixture to boiling liquid, then crumble ground beef and add slowly. Add bay leaves and bring mixture back to a boil. Reduce heat and simmer covered for about 1 1/2 hours, stirring occasionally. Remove lid and simmer for another 1 to 2 hours until it reaches the thickness you prefer. Stir occasionally to break up ground beef into the smallest pieces possible. Taste and adjust seasoning throughout simmering.

Remove bay leaves and discard. Skim off excess grease if necessary.

To serve spoon chili over spaghetti. If desired garnish with grated cheese, chopped onion, or kidney beans.