Cincinnati Chili

• 2 pounds beef ground
• 3 each garlic cloves
• 4 tablespoons chili powder
• 1 1/2 teaspoons vinegar
• 1 teaspoon cayenne pepper
• 8 ounces tomato sauce
• 1 tablespoon red pepper flakes
• 32 ounces tomatoes, canned
• 1 teaspoon cumin
• 6 ounces tomato paste
• 6 each bay leaves

1. Saute meat and onions together until the meat is brown and crumbly.
2. Drain.
3. Add vinegar tomato sauce stewed tomatoes tomato paste milk (with mace added) A-1 sauce garlic chili powder cayenne red pepper cumin bay leaves allspice cinnamon sugar.
4. Cook slowly for 2 to 3 hours.
5. Add water if needed so that it dosen't get too thick.
6. Serve in spaghetti.
7. Top with kidney beans and sprinkle the top with chopped onions and grated sharp chedder cheese.

beef ground, garlic, chili powder, vinegar, cayenne pepper, tomato sauce, red pepper, tomatoes, cumin, tomato paste, bay leaves

Taken from recipeland.com/recipe/v/cincinnati-chili-45345 (may not work)