Lynne'S Cincinnati Chili

• 4 c. water
• 2 (8 oz.) cans tomato sauce
• 2 c. onions, chopped
• 2 Tbsp. chili powder
• 2 Tbsp. vinegar
• 2 tsp. Worcestershire sauce
• 2 tsp. ground cinnamon
• 1 tsp. salt
• 1 tsp. cumin
• 1/2 tsp. ground allspice
• 1/4 tsp. ground cloves
• 1/4 tsp. garlic powder
• 1/2 oz. unsweetened chocolate
• 1 bay leaf
• 1 dried red chili pepper
• 2 lb. lean ground beef
• hot cooked spaghetti
• chopped onion
• shredded cheese
• kidney beans

1. In 4-quart oven, combine water, tomato sauce, onions, chili powder, vinegar, Worcestershire, cinnamon, salt, cumin, allspice, cloves, garlic powder, chocolate, bay leaf and chili pepper.
2. Bring to boil.
3. Crumble meat and add slowly to boiling liquid.
4. Return to boiling.
5. Reduce heat and simmer 2 to 3 hours, uncovered, until thickened as desired.
6. Remove bay leaf and chili pepper.
7. Top with chopped onion, shredded cheese and/or kidney beans.
8. Makes 5 cups.

water, tomato sauce, onions, chili powder, vinegar, worcestershire sauce, ground cinnamon, salt, cumin, ground allspice, ground cloves, garlic powder, unsweetened chocolate, bay leaf, red chili pepper, lean ground beef, onion, cheese, kidney beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993452 (may not work)