Basic Cincinnati Chili

• 2 pounds beef
• 1 quart tomato juice
• 1 teaspoon cinnamon
• 1 teaspoon cumin ground
• 1 whole onions
• 1 dash worcestershire sauce
• 18 teaspoon garlic powder
• 4 teaspoons chili powder
• 1 teaspoon allspice
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes
• 5 each bay leaves

1. Combine meat and tomato juice.
2. Mash together.
3. Add remaining ingredients.
4. Bring to a boil--reduce to simmer 1 1/2 hours.
5. Remove the 5 bay leaves.
6. Cool to remove any fat from the top, preferably overnight.
7. Serve over weiner with onions, mustard, and grated cheddar for a cheese coney.
8. Serve over spaghetti for a chili spaghetti Serve over spaghetti with cheese for a 3-way; add onions for a 4-way, add beans for a 5-way.

beef, tomato juice, cinnamon, cumin ground, onions, worcestershire sauce, garlic, chili powder, allspice, black pepper, red pepper, bay leaves

Taken from recipeland.com/recipe/v/basic-cincinnati-chili-43175 (may not work)