Cincinnati Chili

• 1 qt. water
• 2 medium onions, grated
• 2 (8 oz.) cans tomato sauce
• 5 whole allspice
• 1/2 tsp. red pepper
• 4 Tbsp. chili powder
• 1/2 oz. bitter chocolate
• 2 lb. ground beef
• 4 cloves garlic, minced
• 2 Tbsp. vinegar
• 1 large bay leaf
• 5 whole cloves
• 1/2 tsp. salt
• 2 tsp. Worcestershire sauce
• 1 tsp. cinnamon

1. Add ground beef to water in a 4-quart pot; stir until beef separates into a fine texture.
2. Boil slowly for 1/2 hour.
3. Add all remaining ingredients.
4. Stir to blend, bringing to a boil.
5. Reduce heat and simmer, uncovered, for 3 hours.
6. Last hour may cover, if desired consistency is reached (will not be as thick as conventional chili).
7. May refrigerate overnight and skim fat from top before reheating.
8. Serve over spaghetti with Cheddar cheese. (May also add chopped onions, if to your taste.)

water, onions, tomato sauce, allspice, red pepper, chili powder, bitter chocolate, ground beef, garlic, vinegar, bay leaf, cloves, salt, worcestershire sauce, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=949767 (may not work)