Cincinnati Chili

4 c. water
2 lbs. ground beef
2 medium onions, minced
4 cloves garlic, minced
2 8 oz cans tomato sauce
2 TBSP vinegar
2 tsp. Worcestershire sauce
1 1/2 tsp. salt
5 whole allspice
5 whole cloves
1/2 oz unsweetened baking chocolate
1 tsp. cinnamon
1 1/2 tsp. cayenne
1 tsp. cumin
4 TBSP chili powder
1 large bay leaf, whole

Add beef to water in 4-qt. Pot. Stir until beef separates into a fine texture. Boil slowly for 30 minutes. Add all other ingredients. Stir to blend, then bring to a boil. Reduce heat and simmer, uncovered, for about 3 hours. To remove excess fat, refrigerate overnight covered. Lift off fat before reheating.
Freezes well.

Serve with oyster crackers and tobasco sauce. May be served
2-way: on top of cooked spaghetti
3-way: spaghetti, chili, grated cheddar
4-way: spaghetti, chili, cheddar, chopped onion
5-way: spaghetti, chili, cheddar, chopped onion, kidney beans

Recipe originally from The Cincinnati Enquirer