Cincinnati Chili

• 2 to 3 lb. ground beef
• 1 qt. cold water
• 1 (6 oz.) can tomato paste
• 2 large onions, chopped
• 1 1/2 Tbsp. vinegar
• 1 tsp. Worcestershire sauce
• 1 garlic clove, chopped fine
• 2 Tbsp. chili powder
• 5 bay leaves
• 2 tsp. cinnamon
• 1 tsp. allspice
• 2 small dried red (finger-size) peppers, whole
• 1 1/2 Tbsp. unsweetened cocoa
• salt and pepper to taste
• 1 1/2 lb. cooked spaghetti
• 1 lb. Cheddar cheese, grated
• 1 box oyster crackers
• 1 (16 oz.) can kidney beans
• 1 onion, chopped fine (optional)

1. Crumble raw ground beef into water.
2. Add all ingredients except spaghetti, cheese, crackers, beans and onions and bring to a boil.
3. Stir well, breaking meat up before it cooks.
4. Cover and simmer two or more hours, stirring occasionally.
5. The proper way to serve this chili is over spaghetti on an oval dish.
6. (Cut peppers in pieces and divide among plates.)

ground beef, cold water, tomato paste, onions, vinegar, worcestershire sauce, garlic, chili powder, bay leaves, cinnamon, allspice, red, unsweetened cocoa, salt, cheddar cheese, oyster crackers, kidney beans, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=451595 (may not work)