Cincinnati Chili

• 1 qt. water
• 2 lb. ground beef
• 2 medium onions, grated
• 2 (8 oz.) cans tomato sauce
• 5 whole allspice
• 1/2 tsp. crushed red pepper
• 1 tsp. ground cumin
• 4 Tbsp. chili powder
• 1/2 oz. unsweetened baking chocolate or 1 1/2 Tbsp. unsweetened cocoa
• 4 cloves garlic, minced
• 2 Tbsp. cider vinegar
• 1 large bay leaf
• 5 whole cloves
• 2 tsp. Worcestershire sauce
• 1 1/2 tsp. salt
• 1 tsp. cinnamon
• 2 cans chili beans, drained

1. Add beef to water in a 4-quart pot.
2. Stir until beef separates into a fine texture.
3. Boil slowly for 30 minutes.
4. Add remaining ingredients.
5. Stir to blend and bring to a boil.
6. Reduce heat and simmer, uncovered, for 3 hours.
7. Serve with bowls of cooked spaghetti, chopped raw onions and grated cheese.
8. Chili can be refrigerated overnight so that the fat can be lifted off before reheating.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=691176 (may not work)