Cincinnati Chili

CINCINNATI CHILI

1 quart water
2 medium sized onions(grate fine)
2 8 ounce cans tomato sauce
5 whole allspice -
½ teaspoon red pepper
1 teaspoon ground cumin seed
4 tablespoons chili powder
½ ounce bitter chocolate
2 pounds ground beef
4 cloves garlic, minced
2 tablespoons vinegar
1 large bay leaf, whole
5 whole cloves -
2 teaspoons Worcestershire sauce
1½ teaspoons salt
1 teaspoon cinnamon

1. Add ground beef to water in 4 quart pot; stir until beef separates to a fine texture. Boil slowly for half an hour.

2. Add all other ingredients. Stir to blend, bringing to a boil; reduce heat and simmer
uncovered for about 3 hours. Last hour, pot may be covered after desired consistency is reached.

3. Chili should be refrigerated overnight so that fat can be lifted from top before reheating.

Serve it in one of the following traditional styles:
Chili Plain
Chili and Spaghetti
3 way - chili, spaghetti and shredded cheddar cheese
4 way - chili, spaghetti, cheddar and onions
5 way - chili, spaghetti, cheddar, onions, and beans
Coney Island-a frankfurter in a bun topped with chili, cheese and onions or any of the above combos.