Although it's not on the menu, if you order "The Marquette" at the Real Chili restaurant you will get a bowl of spaghetti topped with hearty beef chili, chopped onions, a mound of shredded Cheddar and sour cream. The dish is served with vinegar and oyster crackers on the side.
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Add the remaining beef stock, the tomatoes, tomato sauce and bay leaf. Simmer the mixture over low or medium-low heat, uncovered, until the chili is thick but still soupy, 1 1/2 to 2 hours. While the chili cooks, skim off any excess fat that floats to the top. If using the kidney beans, add during the last 10 minutes of cooking. Discard the bay leaf and season with salt.
When ready to serve, bring a large pot of salted water to a boil and cook the spaghetti according to package directions.