Cincinnati-Style Chili

• V-8 juice; 24 oz
• water; 8 oz
• ground beef, round; 2 lb
• onions; 4 medium ... chopped fine
• unsweetened chocolate; 2 oz
• garlic salt; 1 tsp
• ground black pepper; 1 tsp
• cinnamon; 2 tsp
• cayenne pepper; 1.5 tsp
• cumin; 1 TBL
• ground cloves; 1 tsp
• bay leaves, whole; 5
• allspice; 2 tsp
• white vinegar; 2 TBL
• worcheshire sauce; 2 TBL
• tomato paste; 6 oz
• tomato sauce; 16 oz

1. Use a Dutch Oven or slow-cooker.
2. Combine V-8 & water; bring to a boil.
3. Lower heat to simmer. Add garlic salt, pepper, cayenne, cumin, bay leaves, allspice, cinnamon, & cloves. Return to medium boil.
4. Add onion & meat (each uncooked); return to boil.
5. Add tomato paste & sauce, vinegar, worcheshire sauce & chocolate.
6. Bring boil down to simmer. Cook for 2-3 hours (to consistency of spaghetti sauce).
7. Serve with raw onion, thin spaghetti, sharp cheddar cheese, and/or oyster crackers. Add hot sauce for spice.

water, ground beef, onions, chocolate, garlic, ground black pepper, cinnamon, cayenne pepper, cumin, ground, bay leaves, white vinegar, worcheshire sauce, tomato paste, tomato sauce

Taken from www.epicurious.com/recipes/member/views/cincinnati-style-chili-1232127 (may not work)