In a large skillet or stove top dutch oven brown the ground beef and finely chopped onion. Drain the fat.
Pour the beef stock in the skillet with the beef and onion and simmer for 12 minutes.
While this is simmering prepare all of the spices list into a small bowl.
Once the 12 mins is up add the spices to the skillet and mix in well.
Now add the rest of the liquids and mix in well.
Let this simmer UNCOVERED for 75 to 90 minutes until aromatic and reaches a thick sauce/chili like consistency. Stir occasionally.
Remove from heat and skim the excess fat off the top with a ladle and remove the bayleaf.
Serve and enjoy! This pairs well over hot spaghetti noodle, on a hot dog, on a loaded baked potato, or even as by itself in a bowl with your favorite garnishes!
I decided to top spaghetti with mine and garnish with cheese, onion, sour cream.
