Dawn's Cincinnati Chili

• 3 lbs ground beef (no less than 80% for best results)
• 1 12 quarts water
• 2 (6 ounce) cans tomato sauce
• 1 (15 ounce) can diced tomatoes
• 1 12 cups diced onions
• 1 stalk chopped celery
• 1 12 teaspoons ground allspice
• 2 tablespoons chili powder
• 1 whole unsweetened chocolate square (1 ounce)
• 3 minced garlic cloves
• 2 tablespoons cocoa
• 2 teaspoons cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 1 12 tablespoons white vinegar
• 2 bay leaves
• 1 teaspoon salt
• 3 whole cloves (count them so you can find them later!)

1. STOVETOP:.
2. Do NOT brown meat first.
3. Combine meat, onions and celery with water and boil slowly for 30 minutes or so.
4. Do NOT drain.
5. Add remaining ingredients and simmer for 2.5 to 3 hours, stirring occasionally.
6. Cover for up to the last hour, depending on the consistancy you preferr.
7. We like it fairly thick so we rarely cover it.
8. For best results, refrigerate, skim fat off of top, reheat for whatever you are in the mood for!
9. CROCKPOT: Add all ingredients in crock pot.
10. Cook for 6 hours.

ground beef, water, tomato sauce, tomatoes, onions, celery, ground allspice, chili powder, chocolate square, garlic, cocoa, cinnamon, ground cumin, black pepper, white vinegar, bay leaves, salt

Taken from www.food.com/recipe/dawns-cincinnati-chili-379613 (may not work)