Cincinnati Chili

• 1 quart water
• 2 pounds very lean ground beef
• 1 6-ounce can tomato paste
• 1 large onion, chopped fine
• 3 tablespoons dark red chili powder
• 3 bay leaves
• 1 tablespoon salt
• 1/2 tablespoon cocoa powder
• 1 teaspoon cinnamon
• 1 teaspoon freshly ground pepper
• 1 teaspoon allspice
• 1 teaspoon white wine vinegar
• 1/2 teaspoon cumin
• 1/2 teaspoon cloves
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• cooked spaghetti
• grated cheddar cheese
• chopped onion
• cooked kidney beans

1. Heat water in large saucepan, crumbling in the beef and stirring with a fork to break up beef. Add next 13 ingredients. Simmer 3 hours, stirring occasionally. Discard bay leaves. (Can be prepared 1 month ahead and frozen.)
2. serve over spaghetti and beans if desired and top with cheddar cheese and onions.

water, very lean ground beef, tomato paste, onion, dark red chili powder, bay leaves, salt, cocoa powder, cinnamon, freshly ground pepper, allspice, white wine vinegar, cumin, cloves, worcestershire sauce, cayenne pepper, garlic, cheddar cheese, onion, kidney beans

Taken from www.epicurious.com/recipes/member/views/cincinnati-chili-51847831 (may not work)