Chili Parlor Chili

• 2 lb. ground chuck
• 1 qt. water
• 4 small onions, chopped
• 1 tsp. garlic powder
• 4 tsp. chili powder
• 1 tsp. cinnamon
• 2 tsp. crushed red pepper or 2 small whole peppers
• Cheddar cheese (optional)
• 4 tsp. cumin
• 1 tsp. salt
• 5 medium bay leaves
• 1 tsp. ground allspice
• 1 1/2 Tbsp. vinegar
• 2 Tbsp. Worcestershire sauce
• 1 (6 oz.) can tomato paste

1. In a large (4 quart or more) pot add ground chuck, bit by bit, to water and stir until beef separates to a fine texture.
2. Add all ingredients.
3. Stir well to blend.
4. Bring to a boil.
5. Reduce heat and simmer, uncovered, for about 3 to 4 hours.
6. Stir occasionally. The last hour, spoon off any grease.
7. May be covered after desired consistency is reached.
8. Remove bay leaves.

ground chuck, water, onions, garlic powder, chili powder, cinnamon, red pepper, cheddar cheese, cumin, salt, bay leaves, ground allspice, vinegar, worcestershire sauce, tomato paste

Taken from www.cookbooks.com/Recipe-Details.aspx?id=811221 (may not work)