Cincinnati-Style Chili

• 1 lb. fine ground chuck
• 2 medium onions
• 2 cloves garlic, minced
• 1 c. tomatoe sauce (I'm from Indiana; Dan Quale spelling mode)
• 2 Tbsp. ketchup (or is it catsup?)
• 1 c. water
• 1 Tbsp. red wine vinegar
• 1 tsp. honey
• 1/2 oz. unsweetened Baker's chocolate, grated
• 1 Tbsp. chili powder
• 1 Tbsp. paprika
• 1 tsp. ground black pepper
• 1/2 tsp. ground cumin
• 1/2 tsp. turmeric
• 1/2 tsp. marjoram
• 1/2 tsp. allspice
• 1/4 tsp. nutmeg
• 1/2 tsp. cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. mace
• 1/4 tsp. coriander
• 1/4 tsp. ground cardamom
• 1 tsp. salt
• 1 dry bay leaf, crumbled

1. Cook the first 3 ingredients until meat is brown.
2. Add next 4 ingredients to meat mixture and bring to a boil.
3. Add all remaining ingredients.
4. Cover and simmer on low heat for 1 hour.

ground chuck, onions, garlic, tomatoe sauce, ketchup, water, red wine vinegar, honey, unsweetened bakers chocolate, chili powder, paprika, ground black pepper, ground cumin, turmeric, marjoram, allspice, nutmeg, cinnamon, ground cloves, mace, coriander, ground cardamom, salt, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=995762 (may not work)