Cincinnati Chili

Ingredients

950 ml water
2 onions fine
230 ml tomato sauce
5 allspice
1 gr pepper
2 gr cumin seed
34 gr chili powder
14 gr chocolate
900 gr beef
4 garlic
30 ml vinegar
1 bay leaf
10 ml worcestershire sauce
4 gr salt
3 gr cinnamon

Instructions

Add ground beef to water in 4 litre pot, stir until beef separates to a very fine texture. Boil slowly for half an hour. Add all other ingredients. Stir to blend, bringing to a boil. Reduce heat and simmer, uncovered, for about three hours. The last hour, pot may be covered after desired consistency is reached. Chili should be refrigerated overnight so that fat can be lifted from the top before reheating and serving. Serves eight. Serve "three-way", with macaroni or spaghetti and grated cheese, "four-way" as above with kidney beans, or "five-way" with beans and chopped onions. >From Cincinnati newspaper clipping;no date on clipping, I think it's perhaps10 years old or so.