Skyline Chili

• 1 quart water
• 2 pounds ground chuck
• 2 medium onions, finely chopped
• 5 cloves garlic, minced in a garlic press
• 1 (15 oz.) can tomato sauce
• 2 Tablespoons cider vinegar
• 1 Tablespoon Worcestershire sauce
• 10 peppercorns, ground
• 8 whole allspice, ground
• 8 whole cloves, ground
• 1 large bay leaf
• 2 teaspoons salt
• 2 teaspoons cinnamon
• 1 teaspoon cumin
• 1 and 1/2 teaspoons cayenne pepper
• 1/2 oz. unsweetened chocolate, grated

1. Bring water to boil in a 4-6 quart pot. Add the ground chuck (don't brown it first, just add it to the boiling water raw.) Stir until seperated and reduce heat to simmer.
2. Add onions and garlic
3. tomato sauce
4. apple cider vinegar
5. Worcestershire sauce
6. pepper
7. allspice, cloves, bay leaf, salt, cinnamon and cumin
8. cayenne pepper and grated chocolate
9. Return to a boil. Reduce to a low simmer for 2 and 1/2 hours, uncovered.
10. Stir frequently.
11. Cool uncovered and refrigerate over night.
12. Skim most of the fat off the top and discard. Discard bay leaf.
13. Reheat and serve over hot spaghetti noodles, cooked al dente.
14. Here are the classic Cincinnati Chili combinations:
15. Two Way:
16. spaghetti and chili
17. Three Way:
18. spaghetti, chili, and grated cheddar cheese
19. Four Way:
20. spaghetti, chili, grated cheddar cheese, and chopped onion
21. Five Way:
22. spaghetti, chili, grated cheddar, chopped onion and red kidney beans
23. *note-we prefer chili beans to kidney beans, so we use those instead
24. Enjoy!

water, ground chuck, onions, garlic, tomato sauce, cider vinegar, worcestershire sauce, peppercorns, allspice, bay leaf, salt, cinnamon, cumin, cayenne pepper, unsweetened chocolate

Taken from www.epicurious.com/recipes/member/views/skyline-chili-51493091 (may not work)