Murray's Cincinnati Chili (half-batch)

2 tablespoons butter
2 pounds ground beef
6 each bay leaves
1 large onion -- finely chopped
6 each garlic cloves -- finely chopped
1 teaspoons ground cinnamon
2 teaspoons allspice
6 each cloves, crushed
4 teaspoons vinegar
1 teaspoon crushed red pepper
1-1/2 teaspoons salt
1 tablespoons cayenne powder
1 tablespoons chili powder
1 teaspoons ground cumin
1/2 teaspoon oregano
6 fluid ounces tomato paste
6 cups water
16 ounces diced tomatoes
1/2 pound Vermicelli -- cooked
1/2 cup Cheddar cheese -- grated
1 small Onion -- finely chopped

Directions

1. Heat the butter in a large heavy skillet over medium-high heat.
2. Add the meat to the skillet.
3. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
4. Stir in the remainingingredients up through the water.
5. Taste and adjust seasonings. If the flavor is too sweet, add a small amount of vinegar; if not spicy enough, add a small amount of ground chile.
6. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 2-4 hours.
7. Place a small amount of the cooked vermicelli in individual bowls.
8. Spoon on a generous amount of chili.
9. Top with grated cheese and raw onion or pass in individual bowls.