Almost Authentic Cincinnati Chili

9@ from Cincinnati and suffers pangs of withdrawal. His favorite is Skyline (personally when I've visited I preferred Goldstar, but that's heresy so don't tell Nick). I've played around with the recipe--it's still not quite perfected, but this is a version we enjoy. The best thing is that it is open to interpretation. Best served over pasta and topped with shredded cheese.

• Ready In: 3 hrs 30 mins
• Serves: 10-12

Ingredients

• 1  quart water
• 2  lbs ground beef
• 2  teaspoons cinnamon
• 2  teaspoons ground cumin
• 2  teaspoons Worcestershire sauce
• 3  garlic cloves (diced)
• 3  teaspoons chili powder
• 1  teaspoon black pepper
• 1  teaspoon  red pepper
• 1  tablespoon salt
• 3  teaspoons ground allspice
• 1 (6 ounce) can tomato paste
• 2  tablespoons cider vinegar
• 4  large bay leaves

Directions

1. Crumble raw (do not brown first) ground beef into the quart of water.
2. Add all of the other ingredients.
3. Simmer uncovered for 1/2 hour.
4. Simmer for another 2 and 1/2 hours covered.
5. Stir occasionally.