Cincinnati Chili Ii

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.