CINCINNATI CHILI

[beemaster]

CINCINNATI CHILI


2 lbs. lean ground beef
1 qt. water
2 med. onions, minced
5 whole allspice
1/4 tsp. ground red pepper
1 tsp. cumin
4 tbsp. chili powder
1 tsp. cinnamon
1/2 oz. unsweetened baking chocolate
4 cloves garlic
2 tbsp. vinegar
1 bay leaf
5 whole cloves
2 tsp. Worcestershire sauce
1 1/2 tsp. salt
1 can tomato paste


Add ground beef to water in 4 quart kettle. Stir until beef separates to a fine texture. Boil gently for 30 minutes. Add remaining ingredients; stir to blend. Return to a boil; reduce heat to simmer, uncovered, simmer about 3 hours. (During the last hour, kettle may be covered when chili reaches desired consistency.) Refrigerate overnight. Before reheating, remove any fat from surface of chili.
TO SERVE: CINCINNATI FAVORITES - TWO WAY: Spaghetti topped with chili. THREE WAY: Spaghetti topped with chili and grated Colby cheese (fine). FOUR WAY: Spaghetti topped with chili, cheese, and onions. FIVE WAY: Spaghetti topped with chili, cheese, onions and kidney beans. CONEYS: Frankfurter on bun with mustard, topped with chili, onions and grated cheese.