Cincinnati Chili II

This is my family's favorite Chili. We serve this over Spaghetti. Can be served with Cheddar Cheese, Kidney Beans, Onions and Oyster Crackers

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

• 2  lbs ground beef
• 1  quart water
• 2  medium onions, finely grated
• 2 (8 ounce) cans tomato sauce
• 5  whole allspice
• 1⁄2 teaspoon  red pepper
• 1  teaspoon cumin seed, ground
• 4  tablespoons chili powder
• 1⁄2 ounce  unsweetened chocolate (1/2 sq.)
• 4  garlic cloves, minced
• 2  tablespoons vinegar
• 1  large bay leaf, whole
• 5  whole cloves
• 2  teaspoons Worcestershire sauce
• 1 1⁄2 teaspoons salt
• 1  teaspoon cinnamon

Directions

1. In a 4 quart saucepot, add ground beef to water. 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.
3. Last hour, pot may be covered after desired consistency is reached.
4. Chili should be refrigerated overnight so that fat can be skimmed from the top before reheating.
5. If you use very lean (95% or higher) beef you may not need to skim.