Cincinnati Chili - cooking recipe

Ingredients

1 qt. water
2 medium onions, grated fine
2 (8 oz.) cans tomato sauce
3 whole allspice
1/2 tsp. red pepper
1 tsp. ground cumin
4 Tbsp. chili powder
1/2 oz. bitter chocolate
2 lb. ground round
4 cloves garlic
2 Tbsp. vinegar
1 large bay leaf (whole)
5 whole cloves
2 Tbsp. Worcestershire sauce
1 1/2 tsp. salt
1 tsp. cinnamon

Preparation

Add ground round to water in a 4-quart pot.
Stir until separates to a fine texture.
Boil slowly for 1/2 hour.
Add all other ingredients; stir to blend.
Bring to a boil, reduce heat and simmer, uncovered, for about 3 hours.
The last hour, cover pot. When desired consistency is reached, chili should be refrigerated overnight so that fat can be lifted from top before reheating.