Best Cincinnati Chili

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Best Cincinnati Chili

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2 pounds lean ground beef

2 (15 oz.) cans tomato sauce

3 fresh garlic cloves, crushed fine

2 bay leaves

2 onions, minced

1 tablespoon cinnamon

1 tablespoon chili powder

1 tablespoon Worcestershire sauce

1 1/2 teaspoon salt

2 tablespoons cumin powder

1 1/2 teaspoon vinegar

1 1/2 teaspoon ground allspice

1 tablespoon crushed red pepper

1/2 oz. Baker's chocolate

Directions

Pour 1-quart cold water in a large heavy pot. Add ground beef (do not brown) and stir until beef is fine bits (use hands if necessary).

Add remaining ingredients as the chili starts to heat. Simmer 2-3 hours. Do not boil. Shred 1 or 2 pounds of cheddar cheese in bowl.

Mince 2 onions in a seperate bowl.

Cook 2 pounds of thin spaghetti (break in half).

Serve 2-way: spaghetti and chili

Serve 3-way: spaghetti, chili, and cheese

Serve 4-way: spaghetti, chili, cheese, and onions

Serve 5-way: spaghetti, chili, cheese, onions, and kidney beans.

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