Cincinnati Chili

• 1 quart water
• 2 medium onions grated fine
• 16 ounces tomato sauce
• 5 whole allspice
• 1/2 teaspoon red pepper flakes
• 1 teaspoon cumin seeds ground
• 4 tablespoons chili powder
• 1/2 ounce chocolate unsweetened unsweetened, bitter
• 2 pounds ground beef
• 4 cloves garlic
• 2 tablespoons vinegar
• 1 large bay leaves whole
• 5 whole cloves
• 2 teaspoons worcestershire sauce
• 1 1/2 teaspoons salt
• 1 teaspoon cinnamon

1. Add ground beef to water in 4-quart pot, stir until beef separates to a very fine texture.
2. Boil slowly for half an hour.
3. Add all other ingredients.
4. Stir to blend, bringing to a boil.
5. Reduce heat and simmer, uncovered, for about three hours.
6. The last hour, pot may be covered after desired consistency is reached.
7. Chili should be refrigerated overnight so that fat can be lifted from the top before reheating and serving.
8. Serve three-way with macaroni or spaghetti and grated cheese, four-way as above with kidney beans, or five-way with beans and chopped onions.

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

Taken from recipeland.com/recipe/v/cincinnati-chili-42457 (may not work)