Cincinnati Chili
1 quart water
2 pounds ground chuck, crumbled
2 medium onions, finely chopped
5-6 cloves garlic, crushed (use garlic
press) or minced
1 can (15-ounce) tomato sauce
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
10 peppercorns, ground
8 whole allspice, ground
8 whole cloves, ground
1 large bay leaf
2 teaspoons salt
2 teaspoons ground cinnamon
1-1/2 teaspoons cayenne pepper
1 teaspoon ground cumin
1/2 oz. unsweetened chocolate, grated
Bring water to boil in a 4-6 quart pot. Add the
ground chuck (do
not brown first). Stir until separated and reduce
heat to simmer.
Add onions, garlic, tomato sauce, cider vinegar,
and Worcestershire
sauce. Stir to mix well. Add peppercorns, allspice,
cloves, bay leaf,
salt, cinnamon, cayenne pepper and grated unsweetened
chocolate.
Bring back to a boil, then reduce to simmer for
2-1/2 hours cooking
time in all. Cool uncovered and refrigerate overnight.
Skim all or
most of the fat and discard. Discard bay leaf.
Reheat and serve over
hot spaghetti.
