Cincinnati Chili - cooking recipe

Ingredients

2 lb. ground chuck
1 Tbsp. salt
1/2 Tbsp. black pepper
1/2 Tbsp. red pepper (do not double)
1 Tbsp. cinnamon
1 toe garlic, minced or garlic powder
2 large onions, chopped
2 (8 oz.) cans tomato sauce
1 1/2 Tbsp. vinegar
1/2 Tbsp. allspice
2 Tbsp. chili powder
1/2 Tbsp. cumin
4 whole small bay leaves
2 dashes Worcestershire sauce
1 qt. water

Preparation

Boil meat in quart of water slowly until redness leaves.
Add remaining ingredients.
Bring to a boil and then simmer for 3 to 4 hours.
Remove bay leaves when done.
If desired, add cracker meal to thicken.
Serve plain, with cheese or over a bed of spaghetti, topped with Colby Longhorn cheese.