Cincinnati Chili - cooking recipe

Ingredients

1 qt. water
2 lb. ground beef
2 medium onions, grated
2 (8 oz.) cans tomato sauce
5 whole allspice
1/2 tsp. crushed red pepper
1 tsp. ground cumin
4 Tbsp. chili powder
1/2 oz. unsweetened baking chocolate or 1 1/2 Tbsp. unsweetened cocoa
4 cloves garlic, minced
2 Tbsp. cider vinegar
1 large bay leaf
5 whole cloves
2 tsp. Worcestershire sauce
1 1/2 tsp. salt
1 tsp. cinnamon
2 cans chili beans, drained

Preparation

Add beef to water in a 4-quart pot.
Stir until beef separates into a fine texture.
Boil slowly for 30 minutes.
Add remaining ingredients.
Stir to blend and bring to a boil.
Reduce heat and simmer, uncovered, for 3 hours.
Serve with bowls of cooked spaghetti, chopped raw onions and grated cheese.
Chili can be refrigerated overnight so that the fat can be lifted off before reheating.