Cincinnati Chili

• 2 pounds Ground Beef
• 1 quart Plus 4 Cups Water
• 2 whole Medium Onions, Finely Grated
• 1 can (16oz) Tomato Sauce
• 5 whole Allspice Berries
• 1/2 teaspoons Cayenne Pepper
• 1 teaspoon Ground Cumin
• 4 Tablespoons Chili Powder
• 12 ounces, weight Unsweetened Chocolate
• 4 cloves Garlic, Finely Minced
• 2 Tablespoons Vinegar
• 1 whole Bay Leaf
• 5 whole Cloves
• 2 teaspoons Worcestershire Sauce
• 1-1/2 teaspoon Salt
• 1 teaspoon Cinnamon

1. 1) Bring water to a boil and add ground beef. Stir beef until it separates into a very fine texture. Boil slowly for 30 minutes.
2. 2) Add all other ingredients. Stir to blend, bringing back to a boil. Reduce heat and simmer uncovered for 3 hours. During last hour, the pot may be covered once desired consistency is reached.
3. 3) Chili should ideally be refrigerated overnight so that the fat can be lifted from the top before reheating to serve.
4. 4) Serve over spaghetti with grated/minced onions and grated cheese on top ... Mmm good!

ground beef, water, onions, tomato sauce, berries, cayenne pepper, ground cumin, chili powder, chocolate, garlic, vinegar, bay leaf, worcestershire sauce, salt, cinnamon

Taken from tastykitchen.com/recipes/soups/cincinnati-chili-2/ (may not work)