Cincinnati Chili - cooking recipe

Ingredients

4 lb. ground beef
8 c. water
2 Tbsp. Worcestershire
1 tsp. black pepper
2 Tbsp. salt
1 tsp. allspice
1 (12 oz.) can tomato paste
3 cans red kidney beans
4 large onions, chopped
2 tsp. cinnamon
2 Tbsp. chili powder
1 tsp. red pepper
1 Tbsp. vinegar
6 bay leaves

Preparation

Mix all but beans in a large stockpot.
Simmer for 3 hours. Spoon off fat while cooking.
Add kidney beans for the last 30 minutes of simmer time.
Serve over corn chips or cornbread topped with grated sharp Cheddar cheese.
Can be frozen for later use.