Cincinnati Chili

• 1 qt. water
• 2 medium onions, grated fine
• 2 (8 oz.) cans tomato sauce
• 3 whole allspice
• 1/2 tsp. red pepper
• 1 tsp. ground cumin
• 4 Tbsp. chili powder
• 1/2 oz. bitter chocolate
• 2 lb. ground round
• 4 cloves garlic
• 2 Tbsp. vinegar
• 1 large bay leaf (whole)
• 5 whole cloves
• 2 Tbsp. Worcestershire sauce
• 1 1/2 tsp. salt
• 1 tsp. cinnamon

1. Add ground round to water in a 4-quart pot.
2. Stir until separates to a fine texture.
3. Boil slowly for 1/2 hour.
4. Add all other ingredients; stir to blend.
5. Bring to a boil, reduce heat and simmer, uncovered, for about 3 hours.
6. The last hour, cover pot. When desired consistency is reached, chili should be refrigerated overnight so that fat can be lifted from top before reheating.

water, onions, tomato sauce, allspice, red pepper, ground cumin, chili powder, bitter chocolate, ground round, garlic, vinegar, bay leaf, cloves, worcestershire sauce, salt, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=934426 (may not work)