Recipe - Cincinnati Chili Authentic

1 qt Water
2 pound Ground beef
4 tablespoon Chili powder
2 md Onions; grated
2 tablespoon Vinegar
16 ounce Tomato sauce
1 lg Bay leaf
5 Whole Allspice
5 Whole cloves
One half teaspoon Red pepper
2 teaspoon Worcestershire sauce
1 teaspoon Ground cumin seeds
One half ounce Bitter chocolate
1 One half teaspoon Salt
4 Garlic cloves
1 teaspoon Cinnamon

Add ground beef to water in 4 quart pot; stir until beef separates to fine
texture. Boil slowly for 30 minutes. Add all other ingredients; stir to
blend. Bring to a boil; reduce heat and simmer uncovered about 3 hours. For
last hour the pot may be covered if desired consistency has been reached.
Chili could be refrigerated over night so that the fat can be lifted from
top before reheating and serving. Serve over cooked spaghetti, top with
chopped onions, shredded cheddar cheese (either or both are optional as are
the oyster crackers).
Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 03, 1998