Cincinnati Chili

Ingredients

* 2 pounds lean ground beef
* 1 quart water, or amount to cover
* 2 onions, finely chopped
* 1 (15 ounce) can tomato sauce
* 2 tablespoons vinegar
* 2 teaspoons Worcestershire sauce
* 4 cloves garlic, minced
* 1/2 (1 ounce) square unsweetened chocolate
* 1/4 cup chili powder
* 1 1/2 teaspoons salt
* 1 teaspoon ground cumin
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cayenne pepper
* 5 whole cloves
* 5 whole allspice berries
* 1 bay leaf

Cooking day:
1. Add meat and water to pot. Heat until all meat is cooked through. Break meat into a fine texture.
2. Cool, allow fat to rise to top to scrape off. (can refridgerate over night)
* I poured out liquid to cool quicker and separated fat
3. Add all other ingredients to the meat and liquid. Allow to simmer for 3 hours. Add water if needed to prevent burning.
4. Freeze mixture in ziplock bags.

Serving day:
1. Thaw mixture, reheat.
2. Serve over spaghetti noodles, top with cheese.

Optional: some people like chopped onion or Kidney beans on top.

* This recipe was compared to Skyline chili.